My husband likes to (torture) fish. See that huge smile on his face? That is pure joy….the kind of joy that can only be achieved by landing a giant steelhead. He says that he does this for me. Isn’t that sweet?! I almost believe him. Almost. I will not question his intentions as I most definitely reap the benefits of his hobby. Freshly grilled cedar plank steelhead? Yes, please!
Truth be told, I’m not good at fishing. I tend to get bored and feel sorry for the fish. Most of our conversations about fishing go something like this:
ME: “Now…what is the difference between a salmon and a steelhead?”
HUSBAND: (rolling his eyes) “A salmon spawns once and then dies. A steelhead spawns multiple times. Salmon has a red oily flesh. Steelhead is less fatty and tastes ‘earthy'”.
Earthy? Whatever. I won’t argue. All I know is that it tastes delicious. Our favorite method, by far, is grilling the fish on cedar planks. We have been recycling the remnants of our cedar fence, which tend to be much thicker than what is typically sold for grilling. That being said, you may have to alter your heat/grilling time to suit your plank. When preparing a beautiful piece of fish, we keep it simple:
:: dry the fillet with paper towels, salt and pepper, a little bit of butter (depending on how oily the flesh is)
Another favorite is:
:: dry the fillet with paper towels, salt and pepper, dijon mustard, brown sugar
Soak cedar plank in salt water for 2 hours. Preheat a medium hot grill for 15 minutes. Place the cedar plank directly above the flame and allow to char for about 5 minutes. Flip the plank over, charred side up. Place the fish, skin side down, on the plank. Close the lid and allow the fish to cook directly over the flame for 18-22 minutes, depending on thickness. (**note that it is always a good idea to keep a squirt bottle handy**)