GOLDEN VALLEY, Minn -- This week, we're grilling up Marinated Plank Fish, courtesy of Steve Collins from Oakdale. Steve said the sour orange juice gives it a unique and uncommon flavor, and adds that it's also great on chicken.
4 fillets or steaks of fresh fish or two dozen large raw shrimp, shelled & deveined.
You want to use a thick fllet such as Escolar, Tuna, Monkfish or Salmon. Skin on or off makes no difference.
Prepare marinade as below.
Place the fillets in the baggie and seal making sure to squeeze out as much air as possible. Refrigerate for 1/2 hour, turn over and refrigerate for 1/2 hour.
Soak the cedar planks for at least one hour while the fish marinates.
Heat the grill (I prefer charcoal, but propane will work fine).
Spray the planks with a thin coat of oil on the up side. Place the fish on the plank and place the plank on the grill.
Cover partially and cook until the fish is done - flakes with a fork. This can vary from fish to fish but is usually around 10 minutes. If using shrimp, remove once they turn orange and opaque. Do not overcook shrimp unless you like gummy-shrimp.
Garnish with slices of fresh citrus and serve.
1 cup sour orange juice (found in Cuban or Latin markets)
1/4 cup soy sauce
2 tablespoons key lime juice
1 teaspoon minced or grated ginger (fresh is best)
1/4 cup brown sugar or to taste.
Mix well and place in a gallon-sized baggie.