The Place


Recipe: Citrus Plank Fish with Charred Hollandaise

Posted at 1:20 PM, Jun 30, 2016
and last updated 2016-06-30 15:21:01-04

Chef Tony with Smith's has some helpful tips about grilling:

1. Make sure you clean grate on the grill. Leftover, crusted-on food is unhygienic. Wire brushes are ugly too. Use a crumpled up ball of heavy aluminum foil to scrape the cold grill.

2. With fish and soft vegetables - cook in a wrapper (en papillote in French) with parchment paper, banana leaves, cornhusks, etc. Allow them to steam in their own juices on the grill.

Give your fish some subtle citrusy flavor with a citrus plank! Charred hollandaise sauce finishes it off.

4 sturdy fish fillets, such as halibut, snapper or mahi mahi
Olive or vegetable oil
Salt and pepper
8 lemons, 5 oranges or 3 large grapefruits, or any combination of the three, cut into approximately ½'-thick slices
2 additional lemons, cut in half, for the hollandaise
3 egg yolk
4 Tbsp. boiling water
1½ Tbsp. juice from charred lemons, warm
½ cup unsalted butter, melted
Kosher salt

1 Heat the grill to medium-high. Thoroughly clean and oil the grate. Position citrus slices side-by-side to create a 'plank' for the fish fillets.
2 Pat the fillets dry with paper towels. Brush each side with oil and season with salt and pepper. Lay the fillets on top of the citrus plank. Cover the grill.
3 Cook the fish, without flipping, for 8-15 minutes, depending on the type and thickness of the fillets. Pull the fillets off the grill when they turn opaque and the flesh flakes easily with a fork.
4 For the hollandaise sauce, place four lemon halves cut side down on the grill. Heat for about 5 minutes until lightly charred. Cool slightly and squeeze the juice.
5 Bring a pot of water to a simmer. Whisk three egg yolks briskly in a glass bowl and place it over the simmering water. Add boiling water, one tablespoon at a time, whisking the yolks until they thicken, between each addition. Remove from the heat and whisk in the lemon juice.
6 Slowly stream in the melted butter while whisking steadily to fully incorporate it into the yolks. Season to taste with salt.
Lightly drizzle sauce over fish or put in a ramekin and serve.
The woodsy and herbal flavors of these vegetables go well with all your favorite barbecue entrees, from steaks to shrimp to veggie burgers.


1¼ lbs. asparagus, scrubbed and bottoms cut off
3 zucchini, washed and cut lengthwise into 4-6 wedges, depending on size
3 Tbsp. extra-virgin olive oil
1 tsp. salt
½ tsp. pepper
½ cup Parmesan cheese, finely grated
1. Generously oil your grill and the vegetables.
2. Sprinkle the vegetables with salt and pepper to taste.
3. Place the asparagus on the grill first. Grill them 3-4 minutes extra before adding the zucchini.
4. Turn the vegetables occasionally until they're browned, slightly charred and tender when you pierce them with the tip of a knife or a skewer. Asparagus take 6-10 minutes to cook, and zucchini takes 10-15 minutes.
5. Place the vegetables on a serving platter and sprinkle them with Parmesan cheese.

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