Cedar Plank Redfish | Louisiana Kitchen & Culture

Name: Cedar Plank Redfish | Louisiana Kitchen & Culture
Ingredients: 6 untreated cedar planks (8 to 10 inches long); 1/2 cup olive oil; 6-ounce fillets of fresh fish (redfish, speckled trout, or salmon work the best); 2 tablespoons Creole seasoning; 3 Creole tomatoes; 1 cup basil pesto (Recipe follows); 1/2 cup balsamic syrup

louisiana.kitchenandculture.com

Grill fish wrapped in smoky cedar planks with tomatoes and top with basil pesto for a delicious and unique coastal flavor experience.

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Ingredients

6 untreated cedar planks (8 to 10 inches long)
1/2 cup olive oil
6-ounce fillets of fresh fish (redfish, speckled trout, or salmon work the best)
2 tablespoons Creole seasoning
3 Creole tomatoes
1 cup basil pesto (Recipe follows)
1/2 cup balsamic syrup