Equipment
- 2 cedar planks soaked for 1-2 hours prior to grilling
Ingredients
- 2 lbs fillets of mild whitefish haddock, hake, cod, tilefish
- salt
- chili powder with a shake top
- freshly ground black pepper
Cilantro-Lime Butter
- 8 tablespoons salted butter softened
- 1 teaspoon garlic pressed or finely minced (frozen garlic cubes are perfect for this)
- 2 tablespoons cilantro finely chopped
- 1 tablespoon lime juice
- freshly ground pepper
- Zest of 1 lime
Instructions
Cilantro-Lime Butter
- Place softened butter in a bowl and blend till smooth with a fork.
- If using a frozen garlic cube, defrost first or put in microwave for 15 seconds. Add the garlic, cilantro, lime juice, lime zest, and pepper. Blend well and set aside.
For the Fish
- Season both sides of the fish by sprinkling on the salt, pepper, and a generous amount of chili powder.
- Heat your grill. Once grill is heated turn off one side, if you don't have a grill with that capability, place planks on coolest part of the grill to avoid flare-ups. With proper soaking you should be ok anyway.
- Place your fish on the planks. There will be no need to flip the fish; the plank acts as a gentle, consistent heat source.
- Place your planks in your grill and close lid.
- Depending on the thickness of your fish it should take between 15-25 minutes. Medium thick fillets 20, thick cod more like 25, thinner fillets about 15.
- Remove fish from the grill, plate, and immediately spread with the cilantro-lime butter and serve.
Notes
This recipe as seen was made using tilefish with a side of Zatarain's Cilantro Lime Rice. Extra cilantro-lime butter tastes great on the rice too. You can make this butter ahead. Just place in wax paper, roll and form a tube, then freeze.
Tried this recipe?Let us know how it was!