Cedar Plank Grilled Grouper with Lime and Dill

November 23, 2009

As much as I’m enjoying all the fall recipes lately, I wanted a break from the seemingly endless stream of pumpkin, squash, cranberry and so forth.  Living in Florida means grilling outdoors is just fine in the middle of November.  In fact, it’s nicer now that it’s not a steamy inferno out there.

The cedar planks were easy to find at Home Depot.  If you can’t find them locally, there are lots of places to get them online.  If you can’t find planks sold specifically for grilling then almost any piece of wood will do.  Cedar, oak, applewood.  Unfortunately our grapefruit tree, damaged in the wave of hurricanes in  2004, is now dead but I’m betting it’ll make great grilling wood. Just be absolutely SURE that whatever you use is untreated.  You sure don’t want to cook on chemically treated lumber.

Too cold to crank up the grill outside?  Use the planks  in the oven instead.  You’ll still get the great flavor.


  • Cedar Plank
  • Grouper or other mild fish. Tilapia or Mahi would probably work very well.
  • Limes, about six
  • Dill, several fresh sprigs
  • Butter, 1/3 to 1/2 cup, depending on how much fish you have
  • Salt and Pepper
  • Oil (to coat the cedar plank)KBP_4371Soak the planks for at least an hour before using them.  You’ll have to use something like we did here, a big can and a big mug of water, to keep them from floating.  Once they’re on the grill they’ll smolder a bit but you don’t want to them really flame up.KBP_4382Juice a few limes, for about 1/3 cup of juice.KBP_4392Slice another lime into thin slices.KBP_4428Combine the lime juice with the melted butter.KBP_4434Take the planks out of the water and pat dry.  Coat one side with a generous amount of oil to keep the fish from sticking.KBP_4474Place the fish on the oiled side of the plank.  Drizzle generously with the butter/lime mixure and sprinkle with salt and pepper.  Arrange dill and lime slices on top.KBP_4478Keep the remaining butter/lime mixture for basting.KBP_4487Place the plank of a medium-hot grill and cover.  Cook until the fish is done.  Baste periodically with the butter/lime mixture and check on the plank.  It will get smoky, that’s the idea.  Keep a spray bottle of water handy and if it starts to flame spray it down a bit.KBP_4565Serve on the plank.  We just sat the whole thing on a piece of newspaper to catch the drips but a large platter would certainly look nicer!

We had plenty of fish left over.  I reheated it quickly in a small skillet and it made great fish tacos.

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{ 7 comments… read them below or add one }

1 Nate June 9, 2010 at 11:27 am

I will definitely have to try this!


2 Nathan July 27, 2010 at 6:04 pm

My wife and I are making this recipe tonight.


3 Karen Bove July 27, 2010 at 6:05 pm

I hope you enjoy it!


4 Kym Tucker December 10, 2010 at 6:08 pm

Preparing this dish tonight while on vaca in Destin, FL…hope it turns out well.


5 Karen Bove December 11, 2010 at 8:49 am

Kym, I hope you’re staying warm in FL this week:) and I hope the fish turned out well.


6 Benton Landry February 2, 2011 at 7:16 pm

Just cooked this tonite. Delish! I only had one lime so it wasnt quite as tangy as it could have been. But it was still a great combination of flavors. This was also my first time grilling on cedar planks which was fun and smelled great. Only thing I didnt realize was how much longer it would take to cook the fish! It more than doubled the time…so I had to keep putting it back on the grill. Great recipe and thanks for sharing. If you are tempted, go ahead and make it, you wont be sorry. Just make sure you use lots of limes. =)


7 Karen Bove February 2, 2011 at 7:44 pm

Thanks! I had the same experience with having to put it back on the grill a couple of times but it was worth the wait.


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