Cedar-Planked Whitefish With Chimichurri

Cedar-Planked Whitefish With Chimichurri could be just the gluten free, dairy free, paleolithic, and lacto ovo vegetarian recipe you've been looking for. For 60 cents per serving, this recipe covers 5% of your daily requirements of vitamins and minerals. One serving contains 132 calories, 0g of protein, and 14g of fat. This recipe serves 4. From preparation to the plate, this recipe takes roughly 30 minutes. It is brought to you by Serious Eats. If you have black pepper, capers, red onion, and a few other ingredients on hand, you can make it. 35 people have tried and liked this recipe. A couple people really liked this South American dish. With a spoonacular score of 50%, this dish is solid. Users who liked this recipe also liked Grilling: Planked Whitefish with Cilantro-Lime Butter, Cedar Planked Salmon, and Cedar-planked Shrimp.

Servings: 4

 

Ingredients:

Equipment:

Cooking instruction summary:

Procedures 1 Combine parsley, oregano, capers, onion, garlic, 3 tablespoons olive oil, vinegar and crushed red pepper in a medium bowl. Toss to thoroughly combine. Season to taste with salt. Refrigerate until ready to use. 2 Season fish with salt and pepper and rub with remaining tablespoon of olive oil. 3 Light one chimney full of charcoal. When all the charcoal is lit and covered with gray ash, pour out and arrange the coals on one side of the charcoal grate. Set cooking grate in place, cover grill, and allow to preheat for 5 minutes. Alternatively, set half the burners on a gas grill to the highest heat setting, cover, and preheat for 10 minutes. Clean and oil the grilling grate. 4 Place planks over hot side of the grill until they begin to char and smoke. Flip planks, move to cool side of grill and place fish on top. Cover grill and cook until fish is opaque and begins to flake (about 15 to 20 minutes). Serve immediately with chimichurri.

 

Step by step:

1. 1

2. Combine parsley, oregano, capers, onion, garlic, 3 tablespoons olive oil, vinegar and crushed red pepper in a medium bowl. Toss to thoroughly combine. Season to taste with salt. Refrigerate until ready to use.

3. 2

4. Season fish with salt and pepper and rub with remaining tablespoon of olive oil.

5. 3

6. Light one chimney full of charcoal. When all the charcoal is lit and covered with gray ash, pour out and arrange the coals on one side of the charcoal grate. Set cooking grate in place, cover grill, and allow to preheat for 5 minutes. Alternatively, set half the burners on a gas grill to the highest heat setting, cover, and preheat for 10 minutes. Clean and oil the grilling grate.

7. 4

8. Place planks over hot side of the grill until they begin to char and smoke. Flip planks, move to cool side of grill and place fish on top. Cover grill and cook until fish is opaque and begins to flake (about 15 to 20 minutes).

9. Serve immediately with chimichurri.

Nutrition Information:

covered percent of daily need