Cedar Plank Haddock (New Hampshire Style) | Arteflame

Introduction

There is nothing quite like the aroma of toasted cedar mingling with salty ocean air. This New Hampshire Cedar Plank Grilled Haddock is more than just dinner; it’s a sensory transport to a lakeside cabin at sunset. The fish turns incredibly buttery and flaky, absorbing that distinct, woodsy smoke while steaming gently in its own juices. It is rustic elegance on a plate.

Why I Love This Dish

I adore this recipe because it transforms a humble white fish into a showstopper with minimal effort. The cedar plank acts as a shield, ensuring the delicate haddock stays moist and never sticks to the grates. Plus, the marriage of zesty lemon and fresh dill cuts through the richness of the butter, creating a perfectly balanced bite every time. It’s a healthy, low-stress meal that feels like a special occasion.

Tips for Success

• Soak Long: Give your plank a bath! Soaking the wood for at least two hours is non-negotiable to prevent burning and generate that crucial steam.
• Watch the Heat: On an open fire like the Arteflame, keep the plank away from direct flames to avoid charring the wood too quickly before the fish is done.

Ingredient Substitutions

If you can't find haddock, cod or halibut are excellent sturdy white fish alternatives. For a dairy-free version, swap the butter for high-quality olive oil or ghee to keep that luscious texture without the lactose.

Ingredients

The Main Event

• 2 lbs fresh Haddock fillets (skinless)
• 1 large untreated Cedar Plank
• 1 whole Lemon (thinly sliced)

The Marinade & Seasoning

• 4 tbsp Unsalted Butter (melted)
• 2 cloves Garlic (minced)
• 1 tbsp Fresh Dill (finely chopped)
• 1 tsp Paprika (for color and subtle warmth)
• 1 tsp Sea Salt
• 1/2 tsp Freshly Cracked Black Pepper
• 1 tbsp Olive Oil (for brushing the plank)

Instructions

Step 1: Prepare the Cedar Plank

1. Begin by submerging your untreated cedar plank in water. This is a crucial step that cannot be skipped.
2. Allow the plank to soak for at least 1 to 2 hours. To keep it submerged, weigh it down with a heavy bowl or canned goods.
3. Soaking prevents the wood from catching fire on the grill and ensures it generates the aromatic steam needed to flavor and cook the fish gently.

Step 2: Prepare the Haddock

1. While the plank is soaking, rinse the haddock fillets under cold water and pat them thoroughly dry with paper towels. Removing excess moisture helps the butter mixture adhere better.
2. In a small mixing bowl, combine the melted butter, minced garlic, chopped fresh dill, paprika, sea salt, and black pepper. Whisk until well blended.
3. Brush the fish generously with this butter mixture on both sides.

Step 3: Fire Up the Grill

1. Prepare your Arteflame grill for cooking. You want a medium-high heat fire established in the center.
2. Remove the cedar plank from the water and pat it dry slightly. Brush the top side of the plank (where the fish will sit) with a little olive oil to prevent sticking.
3. Place the plank directly on the grill surface or grate for about 2-3 minutes until it begins to lightly smoke and crackle. Flip the plank over so the charred side is facing up.

Step 4: Grill the Fish

1. Arrange the lemon slices on the charred side of the cedar plank to create a bed for the fish.
2. Place the seasoned haddock fillets directly on top of the lemon slices.
3. Move the plank to a zone on the grill with medium indirect heat. On an Arteflame, this is typically the flat cooktop area away from the direct center flame, or on the grate if the fire is controlled.
4. Cover the fish with a basting dome or grill lid to trap the smoke. Cook for 15 to 20 minutes.

Step 5: Check for Doneness

1. The fish is ready when it turns opaque white and flakes easily with a fork. The internal temperature should reach 145°F (63°C).
2. Remove the entire plank from the grill carefully using heat-resistant gloves and place it on a heat-proof serving tray. Serve immediately.

Tips

Achieving the perfect cedar plank haddock requires a little bit of patience and attention to detail. First and foremost, never underestimate the importance of soaking your plank. If you are short on time, use hot water to speed up the absorption process, but a full two-hour soak in cold water is ideal for maximum smoke generation. If you want to add an extra layer of flavor complexity, try soaking the plank in apple cider, white wine, or even a dark ale instead of plain water. This imparts a unique aromatic profile that pairs beautifully with the white fish.

When cooking on an Arteflame or any open-fire grill, keep a spray bottle of water nearby. While the soaked plank shouldn't burn, flare-ups can happen if the fire gets too aggressive. Additionally, using a basting dome is highly recommended; it circulates the cedar smoke around the fish, mimicking a convection oven and ensuring the haddock cooks evenly without drying out. Finally, always serve the fish directly off the plank for a rustic presentation that keeps the food warm.

Variations

While the classic New Hampshire style with lemon and dill is a crowd-pleaser, haddock is a versatile canvas that welcomes various flavor profiles. You can easily adapt this recipe to suit your mood or whatever ingredients you have on hand. Don't be afraid to get creative with different herbs, spices, or even toppings to create a crust. Here are a few delicious variations to try on your grill:

• Citrus Explosion: Swap the lemon for thin slices of blood orange and lime, and add a splash of orange juice to the butter mixture for a sweeter, tangier finish.
• Spicy Cajun Kick: Replace the dill and paprika with a robust Cajun seasoning blend and add a dash of cayenne pepper for a Southern-inspired heat.
• Asian Fusion: Marinate the haddock in soy sauce, ginger, sesame oil, and scallions before placing it on the plank. Top with toasted sesame seeds.
• Parmesan Crusted: In the last 5 minutes of grilling, sprinkle a mixture of panko breadcrumbs and grated Parmesan cheese over the fish for a crunchy texture.
• Mediterranean Style: Top the fish with chopped kalamata olives, sun-dried tomatoes, and capers before grilling for a savory, briny twist.

Best pairings

To elevate this Cedar Plank Grilled Haddock from a simple meal to a culinary event, choosing the right sides is essential. Since the fish is delicate and smoky, you want side dishes that offer texture and brightness without competing for attention. Grilled vegetables are a natural choice, especially since you already have the Arteflame fired up. Asparagus spears, bell peppers, or zucchini tossed in olive oil and charred on the flat top provide a wonderful crunch and sweetness that contrasts well with the tender fish.

For a starch, consider roasted baby red potatoes with rosemary or a light quinoa salad mixed with cucumber and feta cheese. If you prefer a classic New England vibe, a creamy coleslaw or a warm corn chowder makes for a comforting addition. As for beverages, a crisp, dry white wine like a Sauvignon Blanc or a Pinot Grigio cuts through the butter and cleanses the palate. Alternatively, a light lager or a summer ale pairs refreshing well with the smoky cedar notes.

Conclusion

Mastering this New Hampshire Cedar Plank Grilled Haddock recipe brings a piece of the Granite State straight to your backyard. It is a testament to the fact that the best food often comes from the simplest methods—fire, wood, and fresh ingredients. The cedar plank not only protects the delicate haddock from the intense heat of the grill but also imparts a depth of flavor that is sophisticated yet deeply primal. It creates a dining experience that engages all the senses, from the crackle of the wood to the savory scent of garlic and lemon.

Whether you are a seasoned pitmaster using an Arteflame or a home cook trying plank grilling for the first time, this recipe is forgiving and rewarding. It turns a standard fish dinner into a conversation piece. So, pour yourself a cold drink, soak your planks, and enjoy the incredible, smoky tenderness of fresh grilled haddock. It’s a healthy, delicious meal that feels like a special occasion every time you make it.