Cedar Plank-Roasted Whitefish with Roasted Tomato and Olive Relish
1 hour to soak planks
4 pin-boned Great Lakes whitefish fillets (6–8 ounces each)
1 pint cherry tomatoes
1 tablespoon finely diced shallots
1 tablespoon Verjus* (or substitute champagne vinegar)
2 tablespoons sliced brine-cured olives (such as Kalamata)
1 tablespoon fresh basil
2 tablespoons olive oil
Salt and pepper to taste
2–4 cedar planks
*Verjus (or “green juice”) is the pressing of underripe grapes, a by-product of the winery. Verjus shares the same acid balance as wine and this lends itself nicely to foods being enjoyed with wine. Vinegar, such as champagne vinegar, makes a fine substitute.
- Preheat oven to 400°F.
- Place cedar planks in water and weigh them down with a heavy plate to ensure they become saturated. (I purchase planks from the local hardware store; just be sure that they have not been chemically treated).
- Next, lightly coat the tomatoes with olive oil, salt and pepper.
- Roast tomatoes in oven for 15 minutes, or until they start to burst.
- Combine tomatoes, shallots, olives, olive oil, Verjus and fresh basil. Set mixture aside at room temperature.
- Set grill to medium-high and place planks on grill surface.
- Lightly coat the surface of whitefish with oil, salt and pepper.
- Place fish on planks and roast until just cooked through, 8–10 minutes.
- Top with tomato mixture.
- Note: Serve fish on a bed of wilted greens such as arugula or spinach.