Maple Shellacked Cedar Plank Arctic Char Recipe
Servings
6
Ingredients
- 3 packed Tbs. of dark brown sugar
- 2 Tbs. low sodium tamari
- 2 Tbs. mirin
- 1 Tbs. whole grain mustard
- 1 Tbs. sherry vinegar
- 1 Tbs. water
- 1 tsp. cornstarch
- About 1 ½ ponds of Arctic Char, one or 2 fillets, depending on the size of the fillet or 4 6-oz salmon fillets (best if you can leave the fish at room temp for 30-45 minutes)
- 1-2 cedar planks (soaked overnight or several hours)
Instructions
- 1
Soak the cedar plank for at lest 2-3 hrs, overnight preferably.
- 2
Mix all the Shellac ingredients in a small pot, bring to a boil, and cook for 1 minute or so, stirring the whole time, it will thicken. Remove from heat. Let cool. This step can be done well in advance, even the day before.
- 3
Heat the grill to medium high heat.
- 4
Place the fish on the plank, pour the Maple Shellac over the fish, place the plank/fish on the grill.
- 5
Turn the heat to medium low and cook for 15-20 minutes.
- 6
Serve on the plank.
Tips & Storage
- How to Store
- Store leftovers in an airtight container in the refrigerator for up to 3-4 days. Reheat gently to preserve texture and flavor.
- Can I Freeze This?
- Most main dishes freeze well for up to 3 months. Cool completely before freezing, and thaw overnight in the refrigerator.
- Meal Prep Tip
- Double the recipe and freeze half for a future weeknight dinner. It saves time and ensures you always have a homemade meal ready.
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Frequently Asked Questions
How do I make Maple Shellacked Cedar Plank Arctic Char?
This Maple Shellacked Cedar Plank Arctic Char recipe by Carolyn Cohen includes step-by-step instructions that are easy to follow. You'll need 9 ingredients and the recipe is designed for home cooks of all skill levels.
How many servings does this maple shellacked cedar plank arctic char recipe make?
This recipe makes 6 servings. You can easily double or halve the recipe to suit your needs.
Can I make this maple shellacked cedar plank arctic char ahead of time?
Yes! This recipe stores well in the refrigerator for 3-4 days and can be frozen for up to 3 months. Reheat gently before serving.