Cooking seafood on the Big Green Egg couldn’t be easier!
Soak your cedar planks in water for at least 30-60 minutes prior to use. Get your grill temperature stabilized at 350-375 degrees.
There are two methods for plank grilling, direct and indirect heat. I chose to cook these on direct heat to get more of a wood smoked flavor, as the plank bottom will actually burn, releasing smoke. Indirect grilling will produce a more subtle wood taste.
Place your plank over the coals for about 10 minutes to slightly blacken the plank (optional). Flip it over and place your fish on the charred side. I prefer to use only olive oil, salt and pepper to season as we topped it with a sauce made from fresh parsley, lemon rind, olive oil, garlic, chives and cilantro prior to serving. The subtle wood flavor mixed nicely with the other fresh ingredients.
15-20 minutes at 350 degrees was all it took. Keep in mind it is extremely easy to overcook seafood, so err on the side of caution as it will continue to cook even after being removed from the grill.
Planks can be reused several times if you are willing to scrub them down (no soap!) and lightly sand them if there is excess food or char left on them. Make sure to let them dry completely to avoid mold forming.
Now go get grillin’!