• The Fiery Foods and Barbecue Supersite
  • Recipe of the Day
  • All About Chiles
  • BBQ, Grilling & Smoking
  • Burn Blog
  • Videos
  • PodCast
  • Fiery Foods & BBQ Show
  • Scovie Awards
 Login / Logout

Keyword >
Method >
Meal /
Course >
Ingredient >
Cuisine >
Heat Level >
Chile >

Add to Favourites
My Favourites
Email this recipe
Print this recipe

Cedar Plank Swordfish

Cedar Plank Swordfish
Monday, 20 April 2009


Rick Browne, Ph.B., host of the PBS show “Barbecue America” and the author of The Best Barbecue on Earth and nine other books, is supplying articles and recipes to the Fiery Foods& Barbecue SuperSite.


At a glance
Cooking Method

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.

Additional Tips

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.


Featured Rapid Recipe

Copyright© 1997-2015, Sunbelt Shows, Inc.
No portion of this site may be reproduced in any medium
without the written permission of the copyright holder.