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  • Cedar Planked Miso Maple Glazed Grouper

    1 vote
    Cedar Planked Miso Maple Glazed Grouper
    Prep: 5 min Cook: 15 min Servings: 4
    by Bob Vincent
    126 recipes
    >
    This is an easy and quick dish for the grill. The cedar planks offer a bit of smoke to the fish and the glaze makes a nice finishing sauce during the last few minutes of grilling. Serve additonal sauce table side for those who may want more. Any firm flesh fish will work. I chose Grouper only because it was fresh and on sale. I served the fish with brown rice, roasted cauliflower and a green salad. For a wine I chose Jacuzzi Family Vineyards 2009 Gilia's Vernaccia from Sonoma Valley.

    Ingredients

    • 1 lb Grouper fillets (center cut)
    • 3 Tbs miso paste (I used yellow)
    • 3 Tbs rice vinegar
    • 4 Tbs maple syrup
    • 1 tsp Sriracha hot chili sauce (or to taste)
    • 1/2 tsp garlic pepper
    • 1 clove garlic, pressed/creamed
    • non-stick cooking spray
    • 2 ea raw (i.e. untreated) cedar planks
    • chopped cilantro or parsley (optional)

    Directions

    1. Soak the cedar planks in cold water for at least 2 hours
    2. Combine all glaze ingredients a bowl and set aside
    3. Heat BBQ to high heat.
    4. Spray the soaked planks with non-stick spray
    5. Place planks on the grill and cover until they start to smoke
    6. Season Grouper fillets with garlic pepper to taste
    7. Place fish on planks and grill covered on high heat for about 8-10 minutes or until the fish is firm to the touch
    8. Brush on the glaze and grill another 2-3 minutes glazing the fish twice until done and the fish is browned.
    9. Fish is ready to serve

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