Cedar-Planked Char with Wood-Grilled Onions

Cedar-Planked Char: A Weekend Culinary Adventure

As a busy professional woman, juggling meetings, deadlines, and social events, finding time for elaborate cooking is a constant challenge. However, that doesn't mean I have to compromise on delicious, healthy meals. This weekend, I decided to treat myself to a culinary adventure – Cedar-Planked Char with Wood-Grilled Onions. It sounds fancy, I know, but it was surprisingly easy, requiring minimal prep time and maximum flavor payoff. The entire process, from prepping the fish to savoring the final bite, felt like a mini-vacation, a welcome respite from the whirlwind of my week.

The aroma alone was enough to transport me to a lakeside cabin, the scent of cedarwood smoke mingling with the fresh herbs nestled inside the char. I love how this recipe encourages you to slow down, to appreciate the gradual cooking process. There’s something incredibly satisfying about watching the fish gently simmer on the cedar plank, slowly absorbing the smoky flavors of the wood. The onions, charred to perfection, provided a delightful counterpoint to the delicate char, adding a layer of sweetness and smoky depth to the overall dish. It’s the type of meal that’s both impressive and effortless, perfect for a weekend brunch or a relaxed dinner with friends.

One of the most rewarding aspects was the simplicity of the preparation. The ingredients were minimal, easily sourced from my local grocery store. The instructions were straightforward, requiring no specialized culinary skills. This is a recipe that even a novice cook could master, delivering restaurant-quality results without the restaurant-quality stress. And the cleanup? Surprisingly minimal, mostly confined to rinsing the grilling tools and enjoying the lingering aroma in my kitchen. It is amazing how the right recipe and cooking method can make even week-end's meal as a small escape.

The beauty of this recipe lies in its versatility. You can easily adapt it to your preferences, swapping out herbs or trying different types of fish. I’m already planning my next culinary adventure with this method, perhaps experimenting with different wood types to further enhance the smoky flavors. The possibilities are endless, and that's what makes it so appealing – a simple recipe that can be tailored to my ever-evolving culinary desires. The resulting meal was not just delicious; it was an experience, a brief but beautiful escape from the ordinary.

In a world that often demands speed and efficiency, this recipe reminds me of the importance of slowing down, taking my time, and savoring the simple pleasures in life. It’s a reminder that even amidst the chaos, there's always room for a moment of culinary peace and satisfaction.

The unexpected benefit? This recipe is a wonderful conversation starter. Friends were both intrigued and impressed by the unique presentation and the delicious flavors. The ease of preparation and clean-up made this a winner and a guaranteed repeat.

Step-by-step

• Prepare an indirect fire in your grill with a hot fire on one side and no fire on the other. For a charcoal grill, soak 1 cup wood chips or corncobs in water for at least 30 minutes and place directly on the hot coals when ready to plank. For a gas grill, place 1/2 cup dry wood chips or corncobs in a smoker box (or wrap chips in aluminum foil and poke holes in the foil) and place over direct heat in the back of the grill.
• In the cavity of each fish, place 2 sprigs each of tarragon, dill, and parsley, and 2 stems of chives. Season with salt and pepper. Place 2 fish on each plank.
• Brush the cut sides of the lemons and onions with olive oil.
• When you see the first wisp of smoke, place the planks on the indirect side of the grill. Set the onion and lemon halves, cut side down, directly on the grate over the fire and close the lid.
• Check the lemons after 2 or 3 minutes. If they have nice grill marks, remove them from the grill. The onions will take an additional 10 to 15 minutes and may be turned after the first 10 to 12 minutes. When they are nicely charred, remove them from the grill, too. Close the lid and continue to cook the fish until it is opaque and begins to flake when tested with a fork, 45 to 60 minutes total.
• Fillet the char and serve on a platter with the lemon and onion halves.
• Oven Smoke-Planking: Preheat the oven to 400°F. Place 1/2 cup dry wood chips or corncobs in a small metal pan on the bottom rack of the oven and let smolder for about 15 minutes before planking. Place the herb-stuffed planked fish in the middle of the oven. Oven smoke-plank for 45 to 60 minutes, or until the fish is opaque and begins to flake when tested with a fork. Garnish with lemon wedges. (Omit the onions.)