Ingredients

• 1 Fillet (1/2″ to 1″ thick) per person
• 1 Onion chopped finely
• 1 Red or Green Bell Pepper chopped finely
• 2 Stalks Celery chopped finely
• Captain Rodney’s Boucan Glaze

Directions

Place finely chopped veggies and 3 to 4 tablespoons of Boucan Glaze in Teflon skillet and saute until clear. Place fish on an untreated cedar shingle, cover with glazed veggies completely. Place plank on grill – very hot charcoal fire with no flame. Cover plank with pan lid or close grill. When fish begins to smoke, raises lid and mist edges of plank to keep flames down. Cook until done. 10 Minutes per inch is a good rule but check to see if fish flakes easily. Plank should be charred around edges and bottom.