Although I grew up eating salmon, tilapia, shrimp and other types of seafood, I always left the preparation to my parents. As you can imagine, cooking fresh seafood is a bit nerve-racking for me. Locals Seafood launched their inaugural Winter Seafood Jubilee and tasked me as one of the social media foodie gurus to participate in a challenge along with Kim Alexander (@trianglelocalista) and Johanna Kramer (@durhamfoodie). Each guru is responsible for one week in February and given three different species of winter seafood to prepare. Feeling confident after successfully preparing clams, I was ready to tackle the hybrid striped bass.
What I love about Locals Seafood is the quality and freshness of the seafood. The hybrid striped bass was a beautiful fish with a shiny, striped skin.
My roommate Courtney received cedar planks as a gift from her parents during the holidays. Finally, we had an excuse to cook with the cedar planks.
Grilled Hybrid Striped Bass on Cedar Plank
1 untreated cedar plank (6 by 14 inches)
2 hybrid striped bass fillets
1 tsp onion powder
1 tsp garlic powder
1 tsp chili powder
1 tsp cumin
1 tsp of sea salt
Soak the cedar plank in water for 2 hours, then drain. Place the hybrid striped bass fillet skin down on the cedar plank. Drizzle the bass with olive oil. Combine onion powder, garlic powder, chili powder, ground cumin and sea salt in a small bowl. Generously season the bass with the spice mixture. Set grill for indirect grilling and heat to medium-high. Place the cedar plank in the center of the hot grate, away from the heat. Cover the grill and cook until cooked through, around 20 minutes.
Cooking fish on cedar planks is extremely easy. The cedar planks add such a wonderful smoky flavor to the fish fillets along with the spices. In a matter of minutes, we had fresh seafood that was healthy and most importantly, tasted delicious!
Up next on my blog will be a recipe using monkfish. Cooking seafood is turning out to be much easier than I ever imagined.