Cedar-plank grilling is an exceptional way to cook fish without fear of overcooking. Hints of wood smoke penetrate the flesh to add depth while retaining moisture. Cod is commonly available already smoked in many stores, but it can often taste oversalted and dry. For our Grilled Citrus Chipotle Icelandic Cod, we suggest grilling on soaked cedar to provide smoky overtones while keeping it moist and tasty.
Shake up your cedar plank
Cedar-plank grilling can provide variety by soaking planks in liquids other than water. Options such as beer, cider, wine, or sake infuse subtle and intriguing hints of flavor to whatever you’re grilling.
Grilled Citrus Chipotle Icelandic Cod
- About 4 hours before cooking, place 10 inch cedar plank in water to thoroughly soak. Weigh it down with cans or something heavy to keep it submerged. While wood soaks, cut cod into 4 or 8 even-sized pieces. Place on small baking sheet.
- With mortar and pestle, grind cumin and fennel seeds and salt until fine. Transfer to small bowl. Whisk in juice from 1 orange, oil, syrup, and chipotle liquid. Evenly brush over cod pieces.
- Preheat barbecue to 350 F. On soaked cedar plank, place cod pieces, evenly spaced apart. Thinly slice remaining orange into rounds and arrange on top of cod. Place plank on grill and close lid. Barbecue cod for 20 to 25 minutes, depending on thickness of flesh. Keep a spray bottle with water handy to put out any flare-ups from the wood plank. You want the wood to smoke—not catch fire. Avoid spraying water directly on fish. Fish is done when it flakes easily with a fork and its center is almost no longer translucent. Remove plank and cod from grill using long spatula and place on baking sheet. Cod is delicious served with grilled veggies.
Per serving: 166 calories; 21 g protein; 5 g total fat (0 g sat. fat); 9 g total carbohydrates (7 g sugars, 0 g fiber); 375 mg sodium