Cedar Plank Fired Redfish Recipe

Soak the cedar plank: place the plank in a shallow baking dish or tray and cover with water. Add apple cider vinegar if using. Weigh the plank with a can or small plate so it stays submerged. Soak for at least 1 hour (up to 3 hours) to prevent burning and to impart steam-smoke aroma.

Preheat your grill: prepare a gas or charcoal grill for medium-high heat (about 375–425°F / 190–220°C). If using charcoal, bank coals to one side for indirect/semi-direct cooking.

Pat dry & oil

Pat the redfish fillets dry with paper towels, leaving the skin intact. Brush both sides lightly with olive oil to help seasonings adhere and promote browning.

Season

Combine kosher salt, black pepper, smoked paprika and garlic powder in a small bowl. Evenly season the flesh side and lightly season the skin side of each fillet. Squeeze half of the lemon over the fillets for brightness.

Preheat plank on the grill: after the plank has soaked, place it on the hot grill grates for 3–4 minutes per side to char slightly and become fragrant. Watch carefully to avoid flare-ups; move plank to a cooler zone if it begins to flame.

Arrange the fillets: place the seasoned fillets skin-side down on the cedar plank, leaving a little space between them for even heat circulation.

Cook covered: close the grill lid and cook for 10–14 minutes. Cooking time depends on fillet thickness (about 8–10 minutes for 1-inch fillets, up to 14 minutes for thicker pieces). The fish is done when flesh is opaque, flakes easily with a fork, and internal temperature reaches 135–140°F (57–60°C) for moist, flaky fish.

Monitor smoke and flare-ups: if flames intensify, move the plank to a cooler portion of the grill or reduce flame. The plank will char around the edges and produce a gentle aromatic smoke that flavors the fish.

Prepare compound butter (optional): while fish rests, mix softened butter with lemon zest, chopped dill (or chives) and a pinch of salt. Portion into a small scoop.

Rest the fish: remove the plank from the grill using tongs or heatproof gloves and transfer to a heatproof surface. Let fillets rest 2 minutes to settle juices.

Top and garnish: place a small slice or dollop of compound butter on each fillet so it melts into the hot fish. Sprinkle chopped parsley and serve with lemon wedges.

Serving suggestion: serve the cedar plank redfish directly on the plank for presentation, alongside grilled seasonal vegetables, boiled new potatoes, or a simple green salad.