We did fish on our Santa Maria BBQ Grill last Sunday.
I got a nice piece of Barramundi from Farmers Market. Cedar plank was soaked in water for about 6 hours before used. Then, it was coated with the olive oil. Before the fish was placed on the plank, this side was lightly grilled. Fish was simply seasoned with salt and pepper. Home-grown oregano sprigs were placed on the top.
Over medium-heat on mesquite charcoal, once the plank starts smoking, it was covered with a large lid.
After about 15 minutes (over medium-heat), the fish was so nicely smoked and really aromatic. Since barramundi is an oily fish, it was releasing the very yummy-looking oil juice from the meat. They key is not to open the lid too often, in order to achieve the very nice smoke. I opened the lid only twice (very quickly) just to check the doneness of the fish during the cooking time.
This cedar plank barramundi is a very simple dish, and the result was truly amazing! You can make it with different fish, but barramundi especially turns so juicy and its oily meat absorbs all the smokey aromas from both the cedar and charcoal. Besides some lemon or lime wedges as a condiment, you don't need any sauce for this dish. The fish was so perfect on its own.
I also grilled some shishito peppers and Maui onions as simple sides. The dinner was so delicious that we barely talked during the meal.
