Cedar Plank Sea Bass with Orange and Cilantro
Grilling food on a cedar plank infuses it with a lightly smoky flavor while keeping it moist, which makes it a natural choice for cooking fish like sea bass or halibut, which have a tendency to dry out on a grill. In this easy weeknight recipe, a simple mixture of melted butter, cilantro and orange zest adds both richness and bright flavor to the firm, meaty fish.
Ingredients
- 4 Tbs. (1/2 stick) (2 oz./60 g) unsalted butter, melted
- 2 Tbs. chopped fresh cilantro, plus cilantro sprigs for garnish
- 1 Tbs. grated orange zest
- 1 garlic clove, minced
- Kosher salt and freshly ground pepper
- 4 sea bass fillets, each 6 to 8 oz. (180 to 250 g)
- 8 thin orange slices (optional)
Directions
Soak a cedar plank in water for at least 20 minutes or up to 4 hours.
Prepare a medium-hot fire in a grill. Place the plank on the grill, close the lid and heat until the plank begins to smoke and crackle.
In a small bowl, stir together butter, chopped cilantro, orange zest, garlic and a pinch of salt. Sprinkle the fish generously on both sides with salt and pepper, then brush with the butter mixture. Place the sea bass, skin side down, on the plank. Close the lid and grill until the sea bass is just opaque throughout when tested with the tip of a knife, 12 to 14 minutes.
Transfer the plank with the fish to a heatproof platter, or carefully transfer the fish directly to a warmed platter. Garnish with the cilantro sprigs and orange slices and serve immediately. Serves 4.
Williams Sonoma Test Kitchen
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