Jeroen Hazebroek, Leonard Elenbaas

Cedar–Planked Cod

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Preparation info
  • Serves

    4

    • Difficulty

      Easy

Appears in
Hot Coals: A User's Guide to Mastering Your Kamado Grill
Hot Coals

By Jeroen Hazebroek and Leonard Elenbaas

Published 2015

  • About

Cod is difficult to grill because of its tendency to fall apart once it’s done. This risk doesn’t exist with a grill plank. Because of the smoke and steam coming off the plank, the cod sears evenly and attains a definite, but not too bitter, smoky flavor.

Ingredients

  • 4 (5¾-ounce/160-g) cod fillets, preferably skin-on
  • Coarse sea salt

Method

  • Soak the planks for 30 minutes in water. Fire up the kamado with the cast-iron grid to 425°F (220°C) and create a hot spot large enough (about 3 cubes) for the wood.
  • Season the fillets with salt and pepper.