I tried a new trick on the grill today -- I made planked whitefish.
I soaked a couple of cedar planks -- back in the day I understand that the pioneers just used cedar shakes, the same things you roof your house with, but I bought some thin one-use planks specifically made for the grill -- for several hours, then oiled them. Then I placed whitefish filets skin-side down on them. I rubbed them with half olive oil, half butter, sprinkled them with kosher salt, and then added some fresh herbs from the herb garden -- lemon thyme on both pieces; dillweed on one and a mixture of fennel, chervil and tarragon on the other. I placed these over direct charcoal heat, closed the grill and cooked them for about 20 minutes.
Absolutely outstanding. We had them with steamed spinach, tossed salad and Three-Buck-Chuch sauvignon blanc from Trader Joe's.
I just love charcoal grilling out on the front porch. My favorite weekday evenings are spent there.