Cedar Plank Grilled Redfish (Florida Style) | Arteflame

Introduction

Imagine the scent of smoldering cedar mixing with the salty ocean breeze—or at least, your backyard equivalent. This Cedar Plank Redfish is a total sensory experience. The steam from the soaked wood gently poaches the fish while the charred edges infuse a smoky earthiness that you just can't get from standard grilling. It is that perfect bridge between rustic campfire cooking and an elegant coastal dinner, guaranteed to transport you straight to the Gulf with one bite. The texture remains buttery and tender, making it an absolute showstopper for guests.

Why This Recipe Works

What I adore about this method is how forgiving it is. Redfish is naturally mild and sweet, but it can be delicate on open grates. The cedar plank acts as a heat shield on the Arteflame grill, preventing the fillets from sticking or falling apart while maintaining incredible moisture. It is a low-stress technique that looks undeniably impressive when served straight on the charred board.

Kitchen Wisdom

• Soak early: Give your planks a solid 1-2 hour bath in water (or even white wine!) to prevent them from burning up instantly.
• Zone control: On the Arteflame, move the plank further from the center fire if the smoke gets too aggressive; you want a gentle roast, not a bonfire.
• No flipping: Trust the process. The fish cooks gently from the bottom up, so there is no need to risk breaking the fillet by turning it over.

Make It Your Own

If you cannot source fresh Redfish, Red Snapper or Grouper make excellent alternatives with similar textures. For a dairy-free marinade, simply swap the melted butter for extra olive oil or a splash of coconut oil.

Ingredients

The Main Catch

• 2 large Florida Redfish fillets (skin-on is preferred to hold the fish together)
• 2 Cedar grilling planks (untreated wood specifically for cooking)
• 1 Lemon, thinly sliced into rounds
• Fresh parsley or dill for garnish

The Lemon-Garlic Marinade

• 3 tbsp Extra virgin olive oil
• 2 tbsp Unsalted butter, melted
• 3 cloves Garlic, minced finely
• 1 tsp Smoked paprika (for color and depth)
• 1/2 tsp Onion powder
• 1 tsp Sea salt
• 1/2 tsp Freshly cracked black pepper
• 1/4 tsp Cayenne pepper (optional, for a slight Florida heat)

Instructions

Step 1: Prep the Planks and Fire

1. Begin by submerging your cedar planks in water for at least 1 to 2 hours before you plan to cook. This is crucial to prevent the wood from catching fire immediately and ensures it produces a gentle steam.
2. While the planks soak, build a fire in the center of your Arteflame Grill using charcoal or hardwood.
3. Allow the grill to heat up until the center cooktop reaches medium-high heat (approx. 350°F - 400°F). You want a steady heat, not a raging inferno, for plank cooking.

Step 2: Season the Redfish

1. Rinse the Redfish fillets under cold water and pat them thoroughly dry with paper towels. Removing excess moisture helps the marinade adhere better.
2. In a small mixing bowl, whisk together the olive oil, melted butter, minced garlic, smoked paprika, onion powder, salt, pepper, and cayenne.
3. Brush the marinade generously over the flesh side of the fish. If you have time, let it sit for 15 minutes to absorb the flavors.

Step 3: The Grilling Process

1. Remove the planks from the water and place them directly on the flat steel cooktop of the Arteflame, slightly away from the direct center fire to avoid rapid burning.
2. Close the grill lid (if using a hood) or simply let the wood heat up for 2-3 minutes until it begins to crackle and smoke lightly.
3. Flip the plank over so the charred side is facing up, and place your Redfish fillets skin-side down onto the hot wood.
4. Arrange lemon slices on top of the fish for a citrus infusion.

Step 4: Cook and Serve

1. Allow the fish to cook for 15 to 20 minutes. The exact time depends on the thickness of the fillet.
2. The fish is done when the flesh turns opaque and flakes easily with a fork, or reaches an internal temperature of 145°F.
3. Carefully remove the entire plank from the grill using heat-resistant gloves. Serve the fish directly off the plank for a beautiful presentation.

Tips

Mastering cedar plank grilling on the Arteflame requires a little patience and preparation. The most critical tip is to ensure your planks are thoroughly soaked; if they are too dry, they will act as kindling rather than cooking vessels. You can even soak them in white wine or apple juice instead of water for an added layer of flavor. When cooking on the Arteflame, manage your heat zones wisely. If the board starts to smoke too aggressively, slide it toward the outer edge of the cooktop where the temperature is cooler. Do not flip the fish during cooking; the plank method is designed to roast the fish gently from the bottom up while the smoke envelops it. Finally, keep a spray bottle of water nearby just in case the edges of the plank ignite, though the flat cooktop usually minimizes this risk compared to open grates.

Variations

Redfish is a versatile canvas that accepts various flavor profiles, allowing you to customize this dish to suit your palate. While the lemon-garlic version is a classic, you can easily shift the flavor geography. For a Southern twist, coat the fish heavily in blackened seasoning or Cajun spices and top with small pats of butter to create a rich crust. If you prefer Asian-inspired flavors, swap the olive oil and lemon for a glaze made of soy sauce, ginger, sesame oil, and honey, garnishing with green onions and sesame seeds. For a Mediterranean approach, add chopped Kalamata olives, capers, and sun-dried tomatoes on top of the fillet before grilling. You can also experiment with different wood planks; while cedar is traditional, alder and maple offer milder, sweeter smoke that pairs excellent with seafood.

• Cajun Style: heavily spiced with cayenne and thyme.
• Asian Fusion: Soy-ginger glaze with scallions.
• Mediterranean: Topped with olives, capers, and oregano.
• Citrus Explosion: Use orange and lime slices alongside lemon.
• Maple Wood: Swap cedar for maple planks for a sweeter finish.

Best pairings

To create a cohesive dining experience, pair your Cedar Plank Redfish with sides that can also be prepared on your Arteflame grill. The smoky nature of the fish contrasts beautifully with bright, fresh vegetables. Grilled asparagus spears tossed in lemon zest and parmesan cheese are a classic choice that takes only minutes on the flat cooktop. Charred corn on the cob, rubbed with chili lime butter, echoes the sweetness of the fish. For a starch, consider a light quinoa salad with cucumber and mint, or grill thick slices of sourdough bread brushed with garlic oil to serve alongside the fish. Beverage-wise, this dish screams for a crisp, acidic white wine. A Sauvignon Blanc or a dry Pinot Grigio cuts through the smokiness and cleanses the palate. Alternatively, a light lager or a citrus-forward IPA makes for an excellent casual pairing.

Conclusion

This Cedar Plank Florida Redfish recipe is the epitome of relaxed, high-quality outdoor cooking. The Arteflame grill proves to be the perfect companion for this technique, offering precise heat control and the ability to cook your entire meal in one place. By combining the rustic aroma of smoldering cedar with the fresh, delicate taste of Redfish, you create a meal that is memorable and deeply satisfying. It is a dish that celebrates the ingredients without overcomplicating them, allowing the natural flavors to shine through. Whether you are hosting a summer dinner party or enjoying a quiet evening meal with family, this recipe delivers consistent, delicious results. Fire up your grill, soak your planks, and get ready to enjoy one of the best seafood dishes you can make in your own backyard.