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.
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.
Get the Recipe
About the author: Jennifer Olvera is a veteran food and travel writer and author of "Food Lovers' Guide to Chicago." Follow her on Twitter @olverajennifer.