Cedar Planked Haddock
Source of Recipe
Sticky Fingers and Tenderloins
List of Ingredients
6 skinless haddock fillets (each 6 oz.)
salt and freshly ground pepper to taste
1 cup crab meat
1 cup baby shrimp, roughly chopped
1 cup shredded jack cheese
1/2 cup dry bread crumbs
1/4 cup melted butter
1 tbsp. chopped fresh dill
1 tbsp. lemon juice
2 shallots, finely chopped
3 green onions, finely chopped
1 clove garlic, finely chopped
Recipe
1. Preheat grill to high.
2. With a sharp knife, cut an incision lengthwise in the top of each fillet, cutting about three-quarters of the way through the fish. Using your fingers, open the incision to make a large pocket. Season the fillets with salt and pepper.
3. In a bowl combine crab meat, shrimp, Cheddar cheese, bread crumbs, melted butter, dill, lemon juice, shallots, green onions, and garlic. Season to taste with salt and freshly ground pepper and mix thoroughly.
4. Divide the stuffing into 6 equal portions. Pack the stuffing into each of the pockets. It does not matter if some stuffing is on top of the fish.
5. Place soaked plank on the grill and close the lid. Let the plank heat for 3 to 4 minutes or until it starts to crackle and smoke.
6. Carefully open the lid and place the stuffed fillets on the plank. Close the lid and bake the haddock for 12 to 15 minutes or until it flakes easily with a fork. Periodically check the plank; if it is burning, spray it with water and reduce the heat to medium.
7. Carefully remove the plank from the grill and serve the haddock.
Serves 6
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