Sunday Supper: Cedar-Planked Whitefish With Chimichurri

Editor's note: Each Saturday afternoon we bring you a Sunday Supper recipe. Why on Saturday? So you have time to shop and prepare for tomorrow.


Subtly smoky from cooking atop a wooden plank, chimichurri-soused fish is dinner party-appropriate. [Photograph: Jennifer Olvera]

Cooking fish atop a cedar plank atop a wood plank lends subtle aromatics. It also means a more forgiving cooking experience because the cedar buffers direct heat.

Just remember to soak the plank for a full hour before it ever hits the grates; otherwise, it can ignite. Besides, a good soak kicks the smoking process into gear, and that's what you're going for.

Mind you, when cooked this way fish doesn't get much of a char—just a gentle browning around the edges. Serve it with herbaceous chimichurri—made shortly before or up to a day ahead—for a bright, briny finish.

Note: This chimichurri is more of a relish. If you prefer a puréed sauce, go ahead and pulse the ingredients in a food processor until the desired texture is achieved.

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Cedar-Planked Whitefish With Chimichurri »