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This recipe for cedar plank halibut is a delicate dance between mild flavors and subtle aromatics, decadently smothered beneath a topping of creamed leeks. It’s a truly effortless meal that’s fancy enough for a special occasion, done in less than 30 minutes.
Usually, meaty halibut can go from tender to overcooked in an instant, especially when you’re using high-heat cooking methods. But cooking the halibut on a cedar plank makes this recipe virtually foolproof, as the soaked plank allows the fish to gently steam to tender perfection, even on the grill. All it needs is a drizzle of extra-virgin olive oil, and you can set it and forget it while you’re making the creamed leeks.
The leeks are cooked separately on a stovetop in a bit of butter and water until they’re soft and a little sweet, then dressed up with heavy cream and tender green herbs — you can use your current favorite or whatever you have handy. By the time they’re done cooking, your halibut should be just cooked through and ready to be smothered in this rich sauce.
A note on cedar planks: How many planks should you use for this? It’s up to you. If you’d like to have your guests enjoy their meal on the planks themselves, you can cook the halibut fillets on their own individual planks. Otherwise arrange a few on each as long as there’s enough room between the fillets for heat and steam to circulate. Also, while this recipe is quick to make, keep in mind that you'll need to soak the cedar planks for hour before grilling with them (or just 15 minutes, if baking). Hop over to our Cedar Plank 101 guide for a quick run-down on how to prep your planks.
