Cedar Plank-fired Redfish Recipe

Prepare cedar plank

Soak the cedar plank in cold water for at least 1 hour (up to 4 hours) with a weight on top to keep it submerged. This prevents burning on the grill.

Preheat a grill for medium-high heat (about 375–425°F / 190–220°C). If using a charcoal grill, arrange coals for indirect heat; for a gas grill, light one side and leave the other side off.

Pat the redfish fillets dry with paper towels. Brush both sides lightly with 2 tbs olive oil and season the flesh side with 1 tsp kosher salt and 1/2 tsp freshly ground black pepper. Zest the lemon over the fillets and set lemon aside for serving (reserve juice for pesto).

If you like a richer finish and are not dairy-free, melt 1 tbs unsalted butter and brush a thin layer over the skin side of each fillet; otherwise use an extra 1 tbs olive oil to brush the skin for moisture and to help prevent sticking.

Place the soaked cedar plank on the grill over direct medium heat for 2–3 minutes to start releasing aroma and to make it hot, then transfer the plank to the indirect side of the grill. Place the fillets on the plank, skin side down. Close the lid and cook for 10–14 minutes, or until the fish reaches an internal temperature of 135–140°F (57–60°C) and flakes easily with a fork. Cooking time depends on thickness; a 6–8 oz fillet typically takes ~12 minutes.

During the last minute of cooking, spoon about 1–2 tbs of basil pesto over each fillet (do not smother; a light spooning is enough). Close the lid for 30–60 seconds to warm the pesto into the fish.

When done, remove the cedar plank from the grill using heatproof gloves and transfer fillets carefully to a serving plate. Squeeze a little lemon juice over the fish and drizzle 1–2 tbs balsamic reduction per plate. Serve immediately with grilled asparagus.

In a food processor or blender, combine 2 cups packed fresh basil leaves, 3 tbs pine nuts (or substitute 3 tbs toasted almonds/cashews for a different flavor), 1 peeled garlic clove, 1 tbs lemon juice, 1/2 tsp salt, and 1/4 tsp black pepper. Pulse briefly to chop.

With the motor running, slowly stream in 1/2 cup extra-virgin olive oil until the mixture emulsifies to a loose, spreadable pesto. Scrape down the sides as needed. Taste and adjust salt, pepper, or lemon juice. If you prefer a looser sauce, add 1–2 tbs more olive oil.

Transfer pesto to a bowl. Can be made up to 24 hours ahead and refrigerated in an airtight container with a thin film of oil on top to preserve color. Bring to room temperature before spooning onto warm fish.

In a small saucepan, combine 3/4 cup balsamic vinegar, 1 tsp brown sugar (or maple syrup), and 1/8 tsp salt. Bring to a gentle simmer over medium heat.

Reduce heat to medium-low and simmer, stirring occasionally, until the liquid has reduced to about 1/4–1/3 cup and coats the back of a spoon (8–12 minutes). Do not over-reduce to a sticky candy stage; it should be syrupy and pourable when warm.

Remove from heat and cool slightly; the reduction will thicken as it cools. Keep warm or bring to room temperature before drizzling over fish.

While the grill is heating or during the fish plank preheat, toss 1 lb trimmed asparagus with 1 tbs olive oil, 1/2 tsp kosher salt, and 1/4 tsp black pepper so spears are lightly coated.

When the grill is ready, place asparagus directly on the grill grates over direct medium heat perpendicular to the grates (or use a grill basket). Grill 3–5 minutes, turning occasionally, until tender-crisp and lightly charred—thicker stalks may need closer to 5 minutes.

Remove asparagus and transfer to a platter. Squeeze lemon wedges over the top before serving.

Place a grilled redfish fillet on each plate. Arrange a portion of grilled asparagus alongside. Spoon any remaining pesto in a small quenelle or dot beside the fish. Drizzle balsamic reduction over and around the fish for contrast. Garnish with a basil leaf or lemon wedge if desired.

All components should be hot and served immediately. Note: Pesto contains nuts—offer nut-free pesto (use toasted sunflower seeds or omit nuts) and omit butter to make dish fully dairy-free.