Grilling with wood planks is cool for many reasons, not the least of which is it eliminates the need to do any dishes. The planks, usually cedar, but available in a number of different varieties, protect the delicate fish from the flames while imparting just a hint of smokiness.
Extremely popular in Alaska and the Northwest for salmon and trout, there’s no reason you can’t use the technique for any fish that swims, including bass. Here’s how you do it, along with a recipe for Asian-inspired ginger-soy marinade to go on top.
[See our digital feature on bass and barbecue here.]
-3/4 c rice wine vinegar
-1 tbs. sesame oil
-1 tbs. soy sauce
-1 tbs. ginger, minced
-1 tsp. garlic, minced
-1 tbs. green onion, chopped