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Extra resources for 25 Essentials: Techniques for Planking
The dual-heat planking technique is a hotter and faster cooking method, ideal for swordfish. Crabmeat is stirred into a mayonnaise-mustard mixture and then dolloped on top of the fresh swordfish, making it delicious and very moist. The asparagus gets a little bit of grill char, and all is well with the world! SUGGESTED PLANK: 4 individual 6-inch square cedar grilling planks or crosscut planks, soaked in water for at least 1 hour INGREDIENTS 4 5- to 6-ounce swordfish fillets ⅔ cup mayonnaise ⅓ cup Dijon mustard 8 ounces good-quality canned crabmeat or lump crabmeat, picked over 1 clove garlic, minced 1 tablespoon fresh lemon juice Kosher salt and freshly ground black pepper 12 thin spears asparagus, woody ends snapped off METHOD Prepare a dual-heat fire in your grill, with a hot fire on one side and a low fire on the other.
Place the Brie on the plank, then dollop with half of the chutney and half of the conserve, letting some run down the sides. Place the plank on the griddle side of the grill and close the lid. Plank for 15 to 20 minutes, or until the cheese is beginning to ooze. Serve hot with a basket of baguette slices. OVEN-PLANKING: Preheat the oven to 400°F. Place the planked cheese topped with chutney and conserve in the middle of the oven and oven-plank for 20 minutes, or until the cheese is beginning to ooze.
Place the haddock fillets on the plank and season with lemon pepper. To make the tartar sauce, combine all the ingredients in a small bowl and stir to blend. Lightly spread some of the tartar sauce over each fillet, spreading it so that it seals the edges of the fish to the plank. Reserve the remaining tartar sauce for serving. Place the planked haddock directly over the fire. Close the lid and cook for 5 minutes, or until the fish is opaque and begins to flake when tested with a fork. If the plank begins to catch fire, spray the edges of the wood with water.
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