Ingredients
2 -1/2 pounds local Pickerel, cut in 6 oz portions
2 tablespoons local honey
2 tablespoons garden fresh thyme, minced
2 feet Cedar Plank, raw and untreated, pre-soaked for 1 hour
Salt and pepper, to taste
1 lemon, cut into 6 wedges
Directions
1. Pre-heat barbecue to 500 degrees.
2. Place raw pickerel skin side down on smoothest side of plank. Top with honey, thyme and seasoning.
3. Place cedar plank with pickerel right on grill and close the lid.
4. Wait 10 minutes, open the lid and remove plank with tongs, plank should be smoking.
5. Gently lift fish from plank and serve with lemon wedges.
Serves 6
Recipe courtesy of Edith Jakobs of Opulence Catering and Event Management (3197 Bathurst Street, Toronto, ON, 416.783.7000).