Cedar-Plank Florida Redfish on the Arteflame Grill

Introduction

This Cedar-Plank Florida Redfish recipe delivers smoky, tender, and flavorful results right on your Arteflame grill. Grilled on a cedar plank with fresh herbs and lemon, this dish is packed with natural flavors that blend effortlessly with the wood fire. The Arteflame grill provides the perfect combination of high-heat searing for the fish skin while gently cooking the fish through on the flat-top cook surface. With this method, you’ll achieve restaurant-quality grilled fish full of smoky depth and rich flavors.

Ingredients

• 2 wild-caught Florida redfish fillets (skin on)
• 1 cedar plank (soaked in water for at least 1 hour)
• 2 tbsp unsalted butter, melted
• 1 lemon, thinly sliced
• 3 sprigs fresh thyme
• 3 sprigs fresh rosemary
• 2 cloves garlic, minced
• 1 tsp sea salt
• 1/2 tsp black pepper
• 1/2 tsp smoked paprika
• 1 tbsp Dijon mustard
• 1 tbsp honey
• Vegetable oil (for lighting the grill)

Instructions

Step 1: Fire up the Arteflame grill

1. Pour vegetable oil onto three paper napkins.
2. Place the soaked napkins in the grill.
3. Stack firewood over the napkins.
4. Light the napkins and let the firewood catch flame.
5. Allow the grill to heat up for about 20 minutes until it reaches an even cooking temperature.

Step 2: Prepare the fish

1. Pat the Florida redfish fillets dry with a paper towel.
2. In a small bowl, mix melted butter, Dijon mustard, honey, smoked paprika, garlic, salt, and black pepper.
3. Brush the fish fillets generously with the butter mixture.
4. Layer the cedar plank with lemon slices and fresh herbs.
5. Place the fillets skin-side down on top of the lemon and herbs.

Step 3: Grill the redfish on the cedar plank

1. Place the cedar plank with the prepared fish on the flat cooktop griddle, positioning it closer to the hotter side.
2. Cover loosely with foil (optional) to help infuse smoky flavors.
3. Let the fish grill for about 15–20 minutes, checking occasionally.
4. When the internal temperature of the fish reaches 130°F, remove it from the grill.
5. Let the fish rest for a few minutes as it continues to cook to the ideal 145°F.

Tips

• Soak the cedar plank for at least an hour to prevent it from burning on the grill.
• Use butter instead of olive oil for a richer, more flavorful fish.
• Keep the plank in the hotter cooking zone to maintain a steady cooking temperature without direct flames burning it.
• Use an instant-read thermometer to ensure perfect doneness.
• Always allow fish to rest before serving to let the juices redistribute.

Variations

1. Spicy Cajun Redfish: Add 1 tsp of Cajun seasoning and a pinch of cayenne pepper to the butter mixture.
2. Citrus-Herb Redfish: Use a mix of orange and lime slices instead of lemon, and add fresh basil.
3. Garlic-Parmesan Redfish: Mix grated Parmesan and roasted garlic into the butter spread for a richer finish.
4. Smoked Maple Glaze: Brush redfish with maple syrup instead of honey for a sweet-smoky balance.
5. Asian-Inspired Redfish: Use soy sauce, ginger, and sesame oil in the butter mixture for a fusion twist.

Best Pairings

• Grilled asparagus with garlic butter
• Charred corn on the cob with smoked paprika butter
• Wild rice pilaf with herbs
• Chilled Sauvignon Blanc or a crisp Pilsner
• Grilled sweet potatoes with honey glaze

Conclusion

Grilling Florida redfish on a cedar plank using the Arteflame grill is an easy and delicious way to bring out the best flavors of fresh seafood. The natural smokiness from the wood fire, combined with rich butter-based seasoning, creates an irresistible taste and texture. Give this recipe a try and impress your family and friends with beautiful, perfectly cooked fish.