Fan Favorite: Cedar Plank Redfish Recipe
Our cedar plank redfish is one of our most popular dishes. We love serving it in the restaurant, and it’s been one of the best-received recipes we’ve shared with you. We’ve taken it on the road to local news shows, and it’s featured in Chef Peter Sclafani’s cookbook, Seasons of Louisiana. There’s something about the combination of tender, flaky fish from the Gulf, fresh tomatoes, vibrant basil pesto and sultry balsamic glaze that gets people really excited. And while it looks and tastes complex, it’s pretty simple to pull it off at home.
Because we love to fish, we’ve always featured Louisiana redfish for this recipe. It also works great with speckled trout or salmon. To make it at home, pick up untreated cedar planks from a hardware or specialty foods store, and soak them in water for at least an hour to keep them from burning during cooking. First, brush the plank with olive oil and season the fish on both sides with Creole seasoning. Place a fish fillet on a board and “shingle” it with an overlapping layer of sliced local Creole tomatoes. This is a great technique for keeping the fish moist during grilling. After it’s cooked (give it about 15 minutes), the fish is finished with drizzles of fresh basil pesto and balsamic syrup, which is made easily by simmering balsamic vinegar in a saucepan until it’s reduced by half.
Stop by our Baton Rouge and Lafayette restaurants and treat yourself to this sumptuous treat during Lent, and throughout the year.