Shaggy’s Cedar Plank Redfish Recipe
John E. Phillips 08.31.12
Years ago, Native Americans in the Pacific Northwest discovered the pleasures of planking: cooking fish on wood over a smoldering fire. It’s easy, fast and tastes phenomenal on saltwater or freshwater fillets.
- Start with pre-cut wood planks from cooking stores. Or, go to a lumber store, and ask for untreated, furniture-grade boards that are kiln-dried. Cedar, cherry, hickory, pecan, maple, apple and alder work best. You’ll need 1-inch-thick wood cut to fit your grill.
- Soak planks in water for 3 to 4 hours to create an aromatic smolder and slow the burning process of the wood. Heat a gas grill to 375-400 degrees. (If using charcoal, let coals burn until covered with white ash). Place one wet plank on grill rack, cover, and let char for about 10-15 minutes.
- Toss slices of onion, zucchini and sweet bell pepper in olive oil, kosher salt, coarsely-ground black pepper and a pinch or two of dried thyme. Flip charred plank, and place vegetables on it. Place second wet plank on rack. Grill vegetables, covered, until tender and lightly charred, about 25 minutes. Meanwhile, drizzle fish fillets with olive oil. Shower with salt, pepper, 1 teaspoon coarsely-ground celery seed and the juice of a fresh lemon.
- Flip the second plank after about 15 minutes, and place the fish skin-side down on it. Close grill cover.
- Grill until fish is cooked through and reaches 135 degrees at the thickest part, or when it flakes easily with a fork. A 6- to 8-ounce 1/2-inch-thick fish fillet takes about 6-8 minutes. Slide a wide metal spatula between the skin and the flesh. The skin will stick to the plank, allowing the fillet to lift easily. Discard planks after use.
Planking Success Tips:
For more flavor, add 1 cup of citrus juice or apple juice to the soaking water. Keep a water bottle handy to tame sudden flare-ups. Resist the urge to flip the fish; just let it be.
Shaggy’s Cedar Plank Redfish
Shaggy’s Waterfront Bar & Grill (http://www.shaggys.biz/) has locations at Pass Christian Harbor and Biloxi Beach in Mississippi, Orange Beach, Alabama, and Pensacola Beach, Florida, and uses planks somewhat differently for cooking fish.
“To make Cedar Plank Redfish, we blacken one side of a fresh redfish fillet in a skillet with olive oil,” Thomas Genin, co-owner of Shaggy’s says. “At the same time, we set a cedar plank on fire on the stove. Then we put the blackening seasonings on the unblackened side of the fillet and place the uncooked side of the redfish down on the burning cedar plank, which then is put in a convection oven and cooked for 10 minutes. The convection oven puts-out the fire on the plank and slowly bakes the redfish, allowing the redfish fillet to absorb the flavor of the cedar plank. After removing the cedar plank and the fillet from the oven, I place it back on the stove and once again set the cedar plank on-fire. Then the plank is put on a plate and taken to the table while the board’s still on-fire.” This cooking system causes the redfish to have a delicious, distinctive taste, and the meat to be very light and tasty.
To learn more about fishing for redfish and other species at Mississippi’s Gulf Coast, click here for “Fishing Mississippi’s Gulf Coast and Visitor’s Guide” (http://www.amazon.com/Fishing-Mississippis-Coast-Visitors-ebook/dp/B008DWLUZ6), a new eBook for Amazon Kindle by John E. Phillips. Or, you can go to http://www.amazon.com/kindle-ebooks and type-in the name of the book to find it. You also can download a free Kindle app that enables you to read the book on your iPad, computer or SmartPhone.
John, the 2008 Crossbow Communicator of the year and the 2007 Legendary Communicator chosen for induction into the National Fresh Water Hall of Fame, is a freelance writer (over 6,000 magazine articles for about 100 magazines and several thousand newspaper columns published), magazine editor, photographer for print media as well as industry catalogues (over 25,000 photos published), lecturer, outdoor consultant, marketing consultant, book author and daily internet content provider with an overview of the outdoors.
Phillips has been a contributor to many national magazines, has been affiliated with 27 radio stations across Alabama serving as their outdoor editor and wrote for a weekly syndicated column, "Alabama Outdoors," for 38-Alabama newspapers for more than 13 years. Phillips was Outdoor Editor for the "Birmingham Post-Herald" for 24 years. Phillips was also the executive editor for "Great Days Outdoors" magazine for 3 years.
The author of almost 30 books on the outdoors, Phillips is a founding member of the Professional Outdoor Media Association (POMA) and an active member of the Southeastern Outdoors Press Association (SEOPA). Phillips also is the owner of Night Hawk Publications, a marketing and publishing firm, and president of Creative Concepts, an outdoor consulting group.
Phillips conducts seminars across the nation at colleges in freelance writing, photography and outdoor education besides teaching courses in how to sell what you write to writers' groups. Phillips received his photography training as a still-lab photo specialist for six years in the Air Force. He was the chief photographer for Mannequins, Inc., a Birmingham modeling agency, for 11 years.
While serving as 2nd Vice President of the Alabama Wildlife Federation, Phillips was in charge of all press releases for the organization as well as serving as Chairman of Alabama's Big Buck Contest, which he founded more than 30 years ago. He also was president of the Alabama Sportsman's Association for three years.
Phillips is the recipient of a Certificate of Merit from the Governor of Alabama and the Department of Conservation for his work in the outdoor field. Phillips is vitally interested in the outdoors and travels the nation collecting personalities, stories and how-to information for his articles and features.
EDUCATION: B.S. degree from the University of West Alabama with a physical education major and a history minor.
EXPERIENCE: 10 years parttime and fulltime physical director for YMCAs and 34 years as a freelance writer, photographer, editor, book author, lecturer and daily-content provider for websites. Currently, Phillips is a field editor for Game and Fish Publications; serves on the editorial board of Grandview Media; is a regular contributor to 12 internet magazines and a daily content provider for 8 websites.
WRITING AWARDS: Runnerup - Best Outdoor Magazine Feature - 1981 - SEOPA; Certificate of Merit - Awarded by Alabama's Governor for writings on conservation; Most Outstanding Sports Writer in Southeast - 1983 & 1984; Best Outdoor Feature in Alabama, 1987 - Alabama Sportswriters' Association 3rd Place; Best Book of the Year - 1989 - SEOPA; 2007 - inducted into the National Fresh Water Fishing Hall of Fame as a Legendary Communicator; 2008 - received award naming him 2008 Crossbow Communicator of the Year from the Crossbow Manufacturers' Association; 2009 - GAMMA Honorable Mention for Consumer/Paid Best Essay for July/August 2008 in "Southern Sporting Journal."
