It’s wintertime in Michigan, but you are craving one of the Up-North standbys – Cedar Planked Whitefish.
You could try it in the oven, but there is just something about that Webber Grill that transforms. As with all things special, it is worth the extra trouble, trust us…
1 Cedar plank
2 tablespoons olive oil
1 lemon, cut in half
1 fillet Whitefish
1 tablespoon paprika
2 scallions, thinly sliced
2 tablespoon butter, cut into 8 pieces
Prepare the grill for medium heat.
Spread olive oil on plank and squeeze juice of one half lemon over the oil.
Lay whitefish on oiled plank and top with paprika and scallions. Squeeze juice of other half of lemon on top. Place pats of butter along the top of the fish, about 3 inches apart.
Place plank on the grill and cook until fish segments separate, about 20 minutes.
Top with fresh lemon and dill, serve with Cucumber-Dill Sauce.
Cucumber-Dill Sauce Ingredients:
¼ cup sour cream
¼ cup olive oil mayonnaise
¼ English cucumber (about ¼ cup, diced)
2 tablespoons bleu cheese dressing
2 tablespoons fresh dill, chopped
zest of 1 lemon
1 teaspoon lemon juice
pinch of kosher salt
Directions for Cucumber-Dill Sauce:
Combine all ingredients in a bowl. Refrigerate until ready to serve.
Since we believe grilling is a year-round sport, here are a few tips to recreate the smell and sounds of summer long before it heats up: