Remember how I'm best friends with famous chefs? No, I'm not talking about Gwyneth and yes, I know she's not a chef. But if she hears me call her one maybe she'll like me more. (Scary Siri.) I'm talking about my other best friend, Adam Perry Lang. Made a meal from his cookbook this weekend and it was fantastic. You must try it. The best news is, it's completely versatile. Try it with sea bass or flounder. Try it in the oven instead of on the grill. You'll love it, and then you'll love me and everyone in the world will become best friends.
Here's what you do. Take a cedar plank and soak it for awhile, then lightly brush it with vegetable oil. Place your fish filets, skin side down, on the plank. Season with salt and pepper and let sit for 5 minutes.
Take a half a stick of softened butter and put it in a bowl with one clove of minced garlic, the juice and zest of half a lemon, one tablespoon of chopped dill, and a teaspoon of grated shallot or white onion. Stir.
Once incorporated, spread on the fish.
Heat your grill to medium, place plank on grill and cover. Grill for 7 minutes.
Remove cover. Sprinkle with paprika and some olive oil, to keep it moist. Grill for another 5-7 minutes uncovered, until fish is flaky and cooked.
Serve with lemon wedges.
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