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Grilled Fish Sauce

Grilled Fish Sauce recipe image
This Cajun main features Fillets, Untreated cedar planks, Lots and lots of ginger -- chopped, Lime or lemon zest -- chopped fine, Orange zest -- chopped fine. It delivers a pleasant kick of heat, bright, zesty notes. Great for weeknight dinners or when you want something satisfying for the whole family. Simple to make with ingredients you likely already have on hand, this is a recipe you will come back to again and again.
Cooking Method: ,
Cuisine:
Courses:
Difficulty: Advanced
Servings: 1
Calories: 431.0
Description
This Cajun main features Fillets, Untreated cedar planks, Lots and lots of ginger -- chopped, Lime or lemon zest -- chopped fine, Orange zest -- chopped fine. It delivers a pleasant kick of heat, bright, zesty notes. Great for weeknight dinners or when you want something satisfying for the whole family. Simple to make with ingredients you likely already have on hand, this is a recipe you will come back to again and again.
Ingredients
  • 2 salmon Fillets
  • 2 thin Untreated cedar planks
  • Lots and lots of ginger -- chopped
  • 2 tablespoons Lime or lemon zest -- chopped fine
  • 2 tablespoons Orange zest -- chopped fine
  • Salt and pepper
  • Cajun or Creole spice mix
  • Olive oil
Directions
  1. 1
    I tried this recipe last weekend, and it was amazing.
  2. 2
    This is a variant of a signature dish of Emeril Lagasse (of the TVFN fame).
  3. 3
    I had a hard time finding thin cedar planks (shingles) sold singly in the local hardware store, they seemed to only sell them in bunches of 40.
  4. 4
    I did however find untreated cedar shims that I was able to make do with.
  5. 5
    So anyway, here's what you do:
  6. 6
    Preheat your
  7. 7
    grill and oil up one side of the cedar with your olive oil.
  8. 8
    Sprinkle a bit of the Cajun seasoning on the plank, and lay the filet of salmon on top.
  9. 9
    Season the filet with salt, pepper, and the spice mix.
  10. 10
    Cover the filet completely with the ginger and zest -- this adds flavor and helps the fish retain all of its moisture.
  11. 11
    Put the whole thing directly on the grill over the coals, close the lid, and stand back!
  12. 12
    The thing will smoke like crazy for a while.
  13. 13
    Check on the salmon after 15 minutes.
  14. 14
    If the plank catches on fire before the salmon is done, simply spray it with some water (I had to do this a couple times).
  15. 15
    When the salmon is done, you can either
  16. 16
    serve the whole thing with the cedar flaming around the edges, or
  17. 17
    remove it from the cedar plank and
  18. 18
    serve .
  19. 19
    You may wish to remove most of the crushed ginger topping as it is a bit overpowering.
  20. 20
    A nice sauce to accompany this can be made with soy sauce, green onions, and sesame oil.
  21. 21
    I don't know the measurements, I just winged it

Nutrition Facts

Servings 1

Amount Per Serving
Calories 431.0kcal
% Daily Value *
Total Fat 36.9g57%
Saturated Fat 8.0g40%
Cholesterol 39.2mg14%
Sodium 39.9mg2%
Total Carbohydrate 18.3g7%
Dietary Fiber 6.6g27%
Sugars 2.2g
Protein 14.0g29%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Keywords: cajun, cedar, chopped, creole, fillets, fine, fish, ginger, grilled, grilling, lemon, lime, lots, main, oil, olive, orange, pepper, planks, salt
Read it online: https://www.chefs-mate.com/recipe/grilled-fish-sauce-4/