Planked Arctic Charr
- by Ted Reader
Ingredients:
- 2 cedar planks soaked in water for minimum 1 hour.
- 4 x 8oz Nova Scotia Arctic Charr filets, skin on and boneless
- 1/4 cup Steak Spice
- 1/4 cup brown sugar
- 1/4 cup maple syrup
- 2 tbsp. melted butter
- 2 tbsp. hoisin sauce
- 2 tbsp chopped fresh dill
- 1 tbsp brown sugar
- 1 small shallot, finely diced
- 1 small green chili, finely diced
- Salt to taste
This planked charr recipe is quick and easy. Planking is a hot fast way of smoking and grilling foods. The brown sugar in the rub turns this charr into grill candy
Cooking Instructions
Since planks are made of wood they will catch fire. Please use caution and follow these tips when planking. Always use water soaked planks before grilling. Use untreated western red cedar planks. Have a fire extinguisher at the ready. Never leave your grill when planking. Periodically check that the plank is not on fire. In the event of flames, reduce burner temperature, open lid, douse the fire with a squeeze bottle of water, close lid and continue planking. Be aware of the wind direction when planking. Never open grill lid into the wind. Stand with your back to the wind when opening the grill to avoid the smoke from getting in your eyes. Do not use planks more than once. Allow planks too fully cool before discarding. Use a large bucket of cold water to cool the planks after cooking.
Place the plank on a flat surface. Place the Charr fillets lengthwise on the plank with the tails at the same end of the plank.
In a bowl combine steak spice and brown sugar.
Season the charr with steak spice and brown sugar seasoning, pressing the spices gently into the flesh to adhere.
In a bowl combine the maple syrup, melted butter, hoisin sauce, dill, brown sugar, shallots and green chili. Season to taste with salt and set aside for basting.
Preheat the grill to medium high heat. (400F to 450F)
Place the planks on the grill evenly spaced and close the grill lid. Plank roast for 20 to 22 minutes, or until golden brown and fully cooked. Baste liberally with reserved maple hoisin butter glaze during the last half of planking time. The fish is cooked when it flakes easily from the skin. Carefully remove the planks from the heat and allow too cool slightly before serving.
Serves 6 to 8