Cedar Planked Barramundi with Pickled Nectarines

July 23, 2016
0 Ratings
Photo by Coley @ Coley Cooks
  • Serves 4
Author Notes

Summertime grilling at its best. There’s nothing quite like having perfectly grilled fish on a summer day. Fortunately, there are tricks that make this method almost effortless. Using cedar planks when grilling not only makes food handling a lot easier but it also helps to impart a delicious, smoky flavor to your fish. —Coley @ Coley Cooks

What You'll Need
  • For the Pickled Nectarines
  • 1 cup white distilled vinegar
  • 1/2 cup water
  • 2 teaspoons salt
  • 2 tablespoons sugar
  • 4 medium nectarines, pitted and sliced 1/4 inch thick
  • 1/2 medium red onion, thinly sliced
  • For the Fish
  • 2 untreated cedar planks, soaked for at least 1 hour
  • 2 teaspoons dijon mustard
  • 2 teaspoons brown sugar
  • 1 teaspoon salt
  • freshly cracked black pepper, to taste
  • 4 6-oz barramundi fillets, skin on or off
  • Extra virgin olive oil, for drizzling
  • 1/4 cup fresh basil leaves, roughly chopped
  1. Combine the vinegar, water, salt and sugar in a medium saucepan and bring to a boil. Place the nectarines and red onion into a jar or bowl. Pour the liquid over top, then let sit while you prepare the fish. Pickled nectarines can be made up to one week in advance. Store, covered, in the refrigerator.
  2. Preheat a gas or charcoal grill to medium heat. Mix together the mustard, brown sugar, salt and pepper in a small bowl. Pat the barramundi fillets very dry, then rub the mixture all over on both sides. Lightly oil the tops of the cedar planks, place them on the grill, close, and allow them to heat up for about 5 minutes. Carefully transfer the fillets to the cedar planks (skin side down) close the grill, and turn the heat down slightly to medium-low.
  3. Allow the fish to cook for about 10-15 minutes, depending on thickness. It will be done when the thickest part of the flesh is totally opaque throughout. Transfer the fish to a serving platter, then drain the pickled nectarines and red onions and spoon over the top. Drizzle with olive oil and sprinkle with chopped basil. Serve immediately.

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