25 Essentials: Techniques for Planking: Every Technique Paired with a Recipe by Karen Adler & Judith Fertig

Author:Karen Adler & Judith Fertig [Adler, Karen]
Language: eng
Format: mobi
Publisher: Harvard Common Press
Published: 2017-07-31T16:00:00+00:00

2. Place a swordfish fillet on each plank.

3. In a small bowl, combine the mayonnaise, mustard, crabmeat, garlic, and lemon juice. Season with salt and pepper.

4. Grill the asparagus over the hot fire perpendicular to the grill grates, directly on the grill or on a grill rack, for 1 to 2 minutes. Place 3 grilled spears atop each swordfish fillet. Spread the crab mixture over each fillet, spreading it so that it seals the edges of the fish to the plank.

5. Place the planks over the hot fire for 3 to 4 minutes, or until the planks begin to pop. Move them to the low-heat side of the grill (atop the foil) and close the lid. Cook for 10 to 12 minutes, until the crab mixture is golden brown and the fish is just opaque and begins to flake when tested with a fork. (Have a spray bottle of water handy to douse flare-ups.)

6. Serve each individual plank atop a large plate.

Oven-Planking: Preheat the oven to 400°F. Place the crabmeat-slathered planked fish in the middle of the oven. Oven-plank for 15 to 20 minutes, or until the crab mixture is golden brown and the swordfish is just opaque and begins to flake when tested with a fork. Serve with asparagus on the side .

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