Planked Red Snapper

Plank cooking is an old technique that looks impressive but couldn’t be simpler. A red snapper fillet gets seasoned with lemon juice, paprika, salt, and pepper, rubbed with olive oil, and broiled. Then it’s transferred to a wooden plank, surrounded by vegetables, and returned to the broiler to finish. The whole board goes straight to the table, sizzling.

The initial broil without the plank gives the fish a head start and sets the surface before the vegetables join. Ten minutes of slow broiling is enough for most snapper fillets, but watch the thickness. The fish should flake easily at the thickest part when it’s done.

The plank isn’t just for show. The heated wood adds a subtle smoky flavor to the fish and keeps it warm at the table far longer than a regular plate would. Soaking the plank in water for at least an hour before using it prevents charring under the broiler.

Pro Tips

• Soak your plank in water for a minimum of one hour before cooking. A dry plank will catch fire under the broiler, and that’s not the kind of drama you want.
• Choose your vegetables wisely. Quick-cooking vegetables like onion rings, mushroom caps, peas, and asparagus tips work best since the second broil is short. Avoid anything that needs a long cook.
• Broil slowly means lower heat. Move the rack further from the element if needed. High direct heat scorches the fish before it cooks through.

Variations

• Use trout or salmon in place of snapper for a fattier fish that pairs especially well with the smoky plank flavor.
• Top with a compound butter of herbs and lemon zest right when it comes out of the broiler for an instant sauce.