Grilled Hake with Ramps on Cedar Plank
Experience the delicate flavors of grilled hake paired with the earthy, garlicky notes of fresh ramps, a wild onion native to North America. This dish highlights the unique characteristics of ramps, whose bold flavor can be likened to a mix of garlic and traditional onions. Cooking on a cedar plank infuses the fish with a subtle smokiness while keeping it moist and tender. Perfect for a summer gathering or a cozy dinner, this dish is not only delicious but also showcases seasonal ingredients at their finest.
N/A
Servings
N/A
Calories
6
Ingredients
Ingredients
Hake or Cod
1 lb (cleaned and filleted)
Fresh Ramps (Wild Leeks)
8 (washed and trimmed)
Olive Oil
to taste (for drizzling)
Salt
2 tablespoons (for seasoning)
Fresh Ground Black Pepper
2 teaspoons (for seasoning)
Garlic Clove
1 (minced)
Instructions
1
1. Begin by soaking your cedar plank in water for at least 30 minutes to prevent it from burning on the grill.
2
2. Preheat your grill to high heat, ensuring the grates are clean for optimal grilling.
3
3. While the grill heats up, rinse the hake (or cod) under cold water and pat dry with paper towels. This step will help the seasoning adhere better.
4
4. Trim the roots off the ramps, wash them thoroughly, and pat them dry. You can choose to keep the leaves whole or slice them in half lengthwise for more even cooking.
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5. In a small bowl, mix together olive oil, minced garlic, salt, and fresh ground black pepper. Adjust the seasoning to your preference.
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6. Drizzle the olive oil mixture over the fish and ramps, ensuring they are well-coated.
7
7. Place the soaked cedar plank on the preheated grill and close the lid to allow it to heat for a few minutes.
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8. Once the plank is heated, carefully place the seasoned fish and ramps on top of the plank, arranging them so they do not overlap.
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9. Grill the fish using indirect heat, closing the lid, until the fish is opaque and flakes easily with a fork, about 12-15 minutes depending on thickness.
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10. Serve immediately, allowing the incredible cedar aroma and flavors to invigorate your meal.
Nutrition Information
Frequently Asked Questions
Frequently Asked Questions
What is Grilled Hake with Ramps on Cedar Plank?
It is a delicate seafood dish featuring hake fish and wild ramps cooked on a cedar plank to infuse smoky flavors while keeping the fish moist.
What are ramps?
Ramps are wild onions native to North America that have a bold flavor profile described as a mix of garlic and traditional onions.
Can I substitute hake with another fish?
Yes, cod is an excellent substitute for hake in this recipe as it has a similar texture and mild flavor.
How long should I soak the cedar plank?
You should soak the cedar plank in water for at least 30 minutes to prevent it from burning on the grill.
How do I prepare the ramps for grilling?
Trim the roots off the ramps, wash them thoroughly, and pat them dry. You can keep the leaves whole or slice them lengthwise.
What is the purpose of cooking on a cedar plank?
The cedar plank infuses the hake with a subtle smokiness and helps the fish remain tender and moist during the grilling process.
How do I know when the hake is fully cooked?
The fish is ready when it becomes opaque and flakes easily when tested with a fork, typically after 12-15 minutes of grilling.
What kind of heat should I use on the grill?
The grill should be preheated to high heat, but the fish should be cooked using indirect heat with the lid closed.
What ingredients are needed for the seasoning mixture?
The seasoning consists of olive oil, minced garlic, salt, and fresh ground black pepper mixed together.
How many ramps does this recipe require?
The recipe calls for 8 fresh ramps, also known as wild leeks.
Should I dry the fish before seasoning?
Yes, rinsing the hake and patting it dry with paper towels helps the olive oil seasoning adhere better to the fish.
Do I need to heat the plank before adding the fish?
Yes, place the soaked cedar plank on the grill and close the lid to let it heat for a few minutes before placing the fish and ramps on it.
How should the fish and ramps be arranged on the plank?
They should be arranged carefully on top of the heated plank so that they do not overlap, ensuring even cooking.
Is this recipe suitable for a summer gathering?
Absolutely, this dish is perfect for summer as it highlights seasonal ramps and utilizes outdoor grilling.
Can I use a different type of oil?
While the recipe specifies olive oil for its flavor, you can use other high-quality oils to taste for drizzling.
What is the recommended amount of fish for this recipe?
The recipe is designed for 1 pound of hake or cod, cleaned and filleted.
How much garlic is used?
One minced garlic clove is used to enhance the earthy notes of the ramps and fish.
Are ramps the same as wild leeks?
Yes, ramps are commonly referred to as wild leeks.
Do I need to flip the fish while it is on the plank?
No, the cedar plank method uses indirect heat and a closed lid, so there is no need to flip the delicate hake fillets.
What should I do if the cedar plank starts to catch fire?
Ensuring it is soaked for at least 30 minutes prevents burning, but you can keep a spray bottle of water nearby to douse any small flames.
Can I cook this recipe in an oven?
While designed for the grill, you can use a cedar plank in the oven, though the smoky flavor will be less intense than on a grill.
How much salt and pepper should I use?
The recipe suggests 2 tablespoons of salt and 2 teaspoons of black pepper, but you can adjust these to your personal preference.
What does indirect heat mean for grilling?
Indirect heat means the food is not placed directly over the flames; on a gas grill, you turn off the burners directly under the food.
Is hake a mild or strong-tasting fish?
Hake is a mild-tasting fish, which makes it an excellent canvas for the bold flavors of ramps and cedar smoke.
Should the ramp leaves be kept whole?
You can keep them whole for presentation or slice them in half lengthwise to ensure they cook at the same rate as the fish.
What is the first step in the recipe?
The first step is to soak the cedar plank in water for at least 30 minutes.
How long does the actual grilling take?
The grilling process takes approximately 12 to 15 minutes, depending on the thickness of the fish fillets.
Why is the lid closed during grilling?
Closing the lid traps the smoke from the cedar plank and ensures the fish cooks evenly through indirect heat.
What texture should the cooked hake have?
The cooked hake should have a moist, tender texture that flakes easily with a fork.
Can I prepare the seasoning in advance?
Yes, you can mix the olive oil, garlic, salt, and pepper in a small bowl while the plank is soaking.