Trishie's Cedar Plank Cod

Recipe View 3 hrs Submerge the cedar plank in water, ensuring it's fully weighted down, for a minimum of 3 hours, or preferably overnight. This prevents the plank from catching fire on the grill. (3+ hours)

Recipe View 35 mins In a small bowl, meticulously combine the crushed rosemary, dried parsley, garlic salt, and sea salt. In a separate bowl, whisk together the wildflower honey and melted butter until emulsified. Generously brush the cod fillets with the honey-butter mixture, ensuring every nook and cranny is coated. Gently press the herb mixture onto the buttered cod fillets. Cover and refrigerate the seasoned fish for 30 minutes to allow the flavors to meld. (35 minutes)

Recipe View 10 mins Preheat an outdoor grill to medium-low heat (approximately 300°F or 150°C). Ensure the grill grates are clean. (10 minutes)

Recipe View 1 mins Lightly brush one side of the soaked cedar plank with olive oil. Carefully center the seasoned cod fillets on the oiled side of the plank. Place the plank directly onto the preheated grill grates. Close the grill lid.

Recipe View 25 mins Cook the cod over medium-low heat until the fish is opaque and flakes easily with a fork. The internal temperature should reach 145°F (63°C). This will typically take 20 to 30 minutes, depending on the thickness of the fillets and the grill's temperature. (20-30 minutes)

Recipe View 1 mins Carefully remove the cedar plank from the grill. Serve the cod directly from the plank, allowing the smoky aroma to enhance the dining experience.