Cedar Plank Baked Fish
Serves 1. Recipe is by Peter Sclafani, executive chef, Ruffino’s.
1 untreated cedar plank, 8 to 10 inches long
1 (6- to 8-oz.) redfish, trout or salmon fillet
1 tsp. Creole seasoning
1 medium tomato, sliced thin
1/2 cup balsamic syrup
1. Soak the cedar plank in water for at least 1 hour before you are ready to cook.
2. Preheat grill and brush plank with olive oil.
3. Season fillet on both sides with Creole seasoning. Lay fillet in the center of the plank.
4. Cut tomato in half, lay if on its side and cut into thin slices. Lay the tomatoes shingle-style over the fish.
5. Set the plank in the center of the grill and cover immediately. Cook for about 15 minutes or until the fish is cooked and flaky. There will be a lot of smoke but this is from the plank smoldering.
6. While the fish is cooking, make balsamic syrup by heating balsamic vinegar in a saucepan over low heat until it is reduced by half and thick like syrup.
Serve the plank on a plate and drizzle with pesto and balsamic syrup.
2 cups packed fresh basil leaves
1/4 cup fresh parsley
1/4 cup grated Parmesan cheese
1/4 cup grated Pecorino Romano cheese
1/3 cup toasted pine nuts
2 tsps. garlic, chopped
1/2 tsp. salt
1. In a small saucepan, blanch the basil and parsley in boiling salted water for 10 seconds. Remove from water and place in an ice bath to stop the cooking. Drain and pat dry on paper towels.
2. In the bowl of a food processor, combine the basil, parsley, cheeses, pine nuts, garlic, salt and pepper. Purée on high speed.
3. Slowly add the oil through the feed tube and process until a smooth paste forms.
4. Pour into a bowl until ready to use.