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Cedar–Planked Cod
- Serves
4
- Difficulty
Easy
By Jeroen Hazebroek and Leonard Elenbaas
Published 2015
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 - 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 - Season the fillets with salt and pepper.
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