If you love smokey flavors this is a great way to cook Redfish.
- Soak the plank for a while in water, preferably overnight but at least for 45 minutes.
- simple dash of salt and pepper is good enough fish preparation, since the wood plank will flavor the fish for you. Place a small amount of oil on the fish to keep it from sticking to the plank. A sprig of rosemary and a few lemon wedges are a nice touch, too.
- Place your seasoned fish on the cedar plank and put the plank on a medium-hot grill. Cover the grill, or use a large metal bowl or aluminum foil to keep more of the smoke in.
- Remove fish when it just starts to become flaky, about 10-15 minutes. Consider serving the fish with plank grilled vegetables, but discard the planks when you’re done.