Cedar Planked Cod with Grilled Pineapple
Ingredients
- 1 large cedar plank, soaked for at least an hour
- 2 Tbsp rice vinegar
- 2 tsp honey
- 1 Tbsp olive oil, plus more for brushing
- 2 Tbsp finely grated ginger
- 1 jalapeño, seeded and finely chopped
- ½ small pineapple, cut into 6 long spears and rind and core discarded
- 1½ to 1¾-lb side of cod or other white fish (about ¾ inch thick)
- Kosher salt
- Pepper
- 1 small seedless cucumber
- 2 scallions, thinly sliced
- ½ cup fresh cilantro leaves
- Cooked white rice, for serving
Instructions
- Heat grill to medium-high. In a large bowl, whisk together vinegar, honey and 1 Tbsp oil. Stir in ginger and jalapeño. Lightly brush pineapple with oil.
- Place the cedar plank on the grill and cook until charred and starting to crackle and pop, 5 to 6 minutes. Grill pineapple at the same time until lightly charred, 2 to 3 minutes per side; transfer to a cutting board. Turn the plank and reduce the heat to low.
- Season cod with ½ tsp salt and ¼ tsp pepper and place on the plank. Grill, covered, until fish is opaque throughout, 15 to 20 minutes.
- Meanwhile, cut pineapple into ½-inch pieces and cucumber into ¼-inch pieces. Add to the bowl along with scallions, and toss to combine. Transfer the plank to the table (place it on a trivet). Fold cilantro into pineapple-cucumber mixture, and spoon over fish. Serve with rice, if desired.
Nutritional Information
| Main | Total | |
| Servings | 4 | |
| Calories |
195
|
195
|
| Fat (g) | 6 | 6 |
| Sat. Fat (g) | 1 | 1 |
| Protein (g) | 19 | 19 |
| Carb (g) | 17 | 17 |
| Fiber (g) | 1 | 1 |
| Sodium (mg) | 330 | 330 |
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