By Karen Adler
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Extra info for 25 Essentials: Techniques for Planking
Have a spray bottle of water handy to douse flare-ups. Place the haddock fillets on the plank and season with lemon pepper. To make the tartar sauce, combine all the ingredients in a small bowl and stir to blend. Lightly spread some of the tartar sauce over each fillet, spreading it so that it seals the edges of the fish to the plank. Reserve the remaining tartar sauce for serving. Place the planked haddock directly over the fire. Close the lid and cook for 5 minutes, or until the fish is opaque and begins to flake when tested with a fork.
METHOD Prepare an indirect fire in your grill, with a hot fire on one side and no fire on the other. Prick the potato, sweet potato, and parsnip pieces all over with a paring knife and place them in a bowl. Microwave them on high power for 4 minutes. Add the onion and garlic, drizzle with the olive oil, and toss to blend. Stir in the rosemary and toss again. Season with salt and pepper and toss one more time. Spread the vegetables on the planks. Place the planks on the indirect side of the grill and close the lid.
Cover and smoke-plank the fish and vegetables for about 20 minutes. The fish is done when it is opaque and begins to flake when tested with a fork. Serve the planked catfish with the additional corn confetti spooned over the top. Scatter the cilantro sprigs over all and give it a good squeeze of lemon juice. Garnish with the remaining lemon wedges. OVEN SMOKE-PLANKING: Preheat the oven to 400°F. Place ½ cup dry wood chips in a small metal pan on the bottom rack of the oven and let smolder for about 15 minutes before planking.