For Father’s Day, Dino’s parents surprised him with a gas grill. It arrived on a Friday, and we couldn’t wait until the weekend to try it out. I picked up a substantial swordfish steak at the farmers’ market for our first grilling experiment and to test cedar plank cooking. The cedar added an assertive, smoky aroma and flavor that complemented the fish—delicious, though bold enough that I wouldn’t use it every time.
To prepare the plank, I soaked it in beer for an hour. Then I oiled one side lightly and sprinkled it with salt. I cut the swordfish into two steaks and placed them on the plank. A little more olive oil, a sprinkling of salt and pepper, fresh thyme sprigs and thin lemon slices completed the seasoning. Dino grilled the plank until the swordfish flaked perfectly and developed a delicate smoky edge.
We paired the swordfish with grilled asparagus—wrapped in foil packets and glazed with a mix of soy, teriyaki, ginger and honey—and bright orange bell peppers grilled until tender. Together, the smoky plank fish and the savory-sweet vegetables made a memorable meal.
Big Flavors Rating: 4 Stars