Cedar Plank Grilled Loup De Mer (sea Bass)

Name: Cedar Plank Grilled Loup De Mer (sea Bass)
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 4
Cuisine: Global
Ingredients: 4 larges basil leaves; 1 bottle a squirt filled with water (just in case!); 1 cedar plank - fish sized; 4 servings kosher salt; 4 servings thinly sliced lemon; 4 servings olive oil; 4 servings thinly sliced red onion; 4 servings thinly sliced tomato; 4 servings kitchen twine; 1 whole Lup De Mar - scaled and cleaned

Cedar Plank Grilled Loup De Mer (sea Bass) is a gluten free, dairy free, and whole 30 recipe with 4 servings. One serving contains 159 calories, 2g of protein, and 14g of fat. This recipe covers 8% of your daily requirements of vitamins and minerals. From preparation to the plate, this recipe takes roughly 45 minutes. The Fourth Of July will be even more special with this recipe. If you have lup de mar - scaled, olive oil, cedar plank - fish sized, and a few other ingredients on hand, you can make it.

Instructions

A few hours ahead of cooking, soak your plank in water - you will have to weight it to hold it under. I do mine in the sink with a heavy pot.

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Water

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Pot

Heat your grill to HIGH when you are ready to get started.

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Grill

Rinse the fish and pat it dry.

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Fish

Sprinkle the inside with olive oil and kosher salt.

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Kosher Salt

Olive Oil

Line the inside of the fish with the basil leaves, then layer the sliced tomato, onion and lemon. How many slices will depend on the size of the fish.

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Fresh Basil

Tomato

Lemon

Onion

Fish

Salt the outside of the fish, then tie it up with kitchen twine - roast style.

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Fish

Salt

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Kitchen Twine

Lay it on the plank.

Head out to the grill. Make sure it is VERY hot.

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Grill

Lay the plank / fish on the grill and lower the cover. You are going to want to check every couple of minutes JUST in case the plank isn't completely soaked - coals and smoke are GOOD, a flaming plank is BAD. That's where the squirt bottle comes in.

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Fish

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Grill

You might want to squirt the bottom part of the plank a couple times in either case to make it smoke up a bit. The smoke adds a TON of great flavor.

When the plank is blackened and the fish is toasty brown on the "up" side, you're done! (see photo) Bring it in and cut the twine away. If you are a wimp (like me) remove the head and serve!

Ingredients you will need

Fish

Equipment you will use

Kitchen Twine

Caution - the fish I cooked did have a lot of bones so I had to pull the meat out carefully. Just depends on your particular fish ...

Ingredients you will need

Fish

Meat