Cedar Plank Halibut with Macadamia Nut Crust
Prep Time:
30 mins
Cook Time:
10 mins
Total Time:
40 mins
Servings:
2

Grilled halibut is a very mild, buttery fish, and it’s extremely easy to cook on a cedar plank. You simply season the filets with olive oil, salt and pepper and slide a pre-soaked plank on the grill. Better yet, try this recipe from Christie Vanover of Girls Can Grill. She tops her halibut filets with toasted macadamia nuts and garlic breadcrumbs with a touch of citrus, taking halibut to a restaurant quality level.
Ingredients
Ingredients for Macadamia Nut Topping
- 1 tsp butter
- 1 Tbsp olive oil
- 1 clove garlic
- 1/2 cup panko breadcrumbs
- 1/2 cup macadamia nuts, chopped
- Zest of 1 lemon
- 1 Tbsp fresh parsley, minced
- 1/4 tsp kosher salt
Ingredients for Halibut Filets
- 1 lb halibut filets
- 2 tsp olive oil
- 1/2 tsp kosher salt
- 1/2 tsp black pepper
Items You'll Need
Instructions
Instructions for Cedar Plank Halibut
- Soak a cedar plank in water for at least 30 minutes. Heat a grill to medium heat (400F degrees).
- Place a skillet on the grill. Add butter and 1 tablespoon oil. Stir in garlic and sauté for a few seconds. Add breadcrumbs and nuts. Cook, stirring often, until toasted. Remove from heat. Stir in lemon zest, parsley and salt.
- Drizzle olive oil on the filets. Season both sides with salt and pepper. Place the halibut filets on a plank. If they have skin, place them skin side down. Top with the toasted macadamia nut mixture.
- Place the plank on the grill. Cook for about 10 minutes or until the fish reaches an internal temperature of 145℉.





























































































































Do It Yourselfshouldn't mean,
Do It Alone.

























































































butterflypoultry to more evenly roast, grill, or smoke a whole chicken or turkey.

Holy Trinityand beyond, Chef Kenneth Temple teaches the facts about our misunderstood cuisine.




I'm out to inspire mouthwatering food, cooked simply but masterfully from everyday ingredients. And my culinary approach is all about showcasing world cuisine through a New Orleans lens.

Now, my goal is always to empower people, and be approachable to people — and from the inside looking out, I've seen for myself that Weber really embraces that ethos.

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Ask me anything about meat. Anything. Grilled, smoked, stewed, roasted, broiled, baked, braised, stir-fried, smothered, stuffed, dry aged, wet aged… should I go on? Because I can.

For all the interest and accolades that anyone has for me, I owe 100% to the women who raised me. Thanks to them, today I'm the proud owner of Philips Barbecue Co., and runner-up for Netflix's American BBQ Showdown


























Diva QBennett Let me tell it to you, as straight as I take my bourbon: I've been living the barbecue lifestyle for a long time now. Ever since the week I judged my first competition in 2006.


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