Cedar Plank Halibut with Charred Tomato Avocado Salsa. Don’t just think salmon when using this quick smoking method; cedar plank halibut is equally delicious, especially with this charred tomato & avocado salsa.
I know most people will think of salmon when they think of this grilling method but cedar plank halibut is also a delicious alternative to use in this quick smoking technique.
Halibut is a favourite fish in our family and as with most fish we cook in our house it is most often simply season ed and steamed, pan fried or baked. During the summer though, when my obsession with smoking practically any protein I can get my hands on, seafood does not escape my mania.
Although Halibut is a very delicately flavoured fish, the short smoking time does not overwhelm the flavour. The smoke flavour does not have time to penetrate deeply into the fish leaving it more as a background taste and the simple honey balsamic marinade/glaze helps to balance all of the flavours nicely.
Finally, still keeping it simple and to add additional color an flavor, a super easy charred tomato and avocado salsa makes a delicious accompaniment to finish this easy cedar plank halibut dish.
Check out the new video for this recipe in cooperation with CBC Newfoundland and Labrador.
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- 4 halibut steaks or fillets about 1 ½ inches thick
- 4 tbsp honey
- 4 tbsp balsamic vinegar
- ½ tsp black pepper
- ½ tsp sea salt
- 2 large beefsteak tomatoes
- 1 large avocado
- zest and juice of one small lime
- salt and pepper to season
- ½ small red onion finely minced
- 1-2 cloves minced garlic
- ½ finely minced jalapeno pepper optional
Soak a cedar plank in water for 2 hours. A can of tomatoes helps keep it submerged.
Wash the fish and pat it dry with paper towels. Let it rest on paper towels while preparing the marinade.
Stir together the honey, balsamic vinegar, salt and pepper and allow the fish to marinate for 20 minutes or so, turning it occasionally.
Place the soaked cedar plank on a medium hot grill and close the lid until it begins to smoke.
Brush a little canola oil on the top of the plank and place the marinated fish on it before closing the lid for a bout 20 minutes.
Adjust the heat to keep the internal temperature about 375-400 degrees F. Keep a water spray bottle on hand in case of any flame flare-ups on the plank.
After 20 minutes brush the remaining marinade on a couple of times at five minute intervals until the fish is fully cooked.
About a half hour in total should be fine depending on the thickness of the halibut.
Serve with the Charred Tomato and Avocado Salsa
Cut the tomatoes into quarters and scoop the center flesh from them.
Char the outside of the tomatoes for only a minute or two on a very hot grill. You don’t want to cook the tomatoes through too much. As soon as they get grill marks, take them off the grill.
Toss all ingredients together well and cover with plastic wrap until ready to serve.
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