Cedar Plank Swordfish
At a glance
1 tablespoon lime juice
2 tablespoons orange juice
2 tablespoons soy sauce
2 cloves garlic, minced
2 tablespoons chopped, fresh parsley
4 swordfish steaks
1/2 teaspoon freshly ground black pepper
1 bunch whole green onions
Soak a cedar plank in very warm water for 2 to 3 hours.
Prepare coals for grilling—a very hot 450˚F to 500˚F fire.
Combine lime, and orange juice, soy sauce, and garlic on plate. Dip the swordfish in the mixture and let marinate for 12 minutes (6 minutes per side). Sprinkle the fish with chopped parsley and freshly ground black pepper.
Remove the plank from the water, pat it dry, and brush the plank with olive oil.
Place the fish on the plank over a layer of green onions, and then place plank on the grill. Grill until the fish steaks are just opaque in the center and still very moist, about 20 to 25 minutes.
If the edges of the plank start to flame, douse it with spray from your water bottle.
Plank cooking does extremely well with fish, but make sure your swordfish steaks aren't more than one inch thick. Thicker steaks take longer to cook through and your plank may well flare up, no matter how long you've soaked it. If you wish to do a whole fish, butterfly it and cook it skin side down.