B.C. Day is this Monday, August 1, and there’s no better occasion to celebrate the bounty of foods British Columbians are lucky to call their own. This week, our recipe comes from chef Robert Clark, whose experience fishing on the Gaspé Peninsula as a child led to his current role in the sustainable-seafood dining movement. Clark also serves as the chief culinary officer for Organic Ocean, a B.C.-based fishmonger that delivers the province’s finest fish to every province from Quebec to the Pacific Ocean. By featuring primarily British Columbian ingredients, Clark’s recipe for Honey and Soy Glazed Cedar Planked Sablefish evokes the clean, clear waters and breathtaking fragrant forests of beautiful B.C. And for those in Ontario, Quebec, and the Prairies, now you know where to look when you get tired of lake fish and pine planks.
1 cedar plank
2 sheets macro kelp
1/4 cup mountain honey (preferably local)
1/4 cup hoisin sauce
1/4 cup soy sauce
1 tablespoon toasted sesame oil
1/4 cup grated ginger root
1 whole orange—zest and segments
1 sablefish fillet
Soak the cedar board in water for 1 hour.
Soak the seaweed, then rinse and let sit.
Combine the honey, hoisin, soy sauce, sesame oil, grated ginger, and orange zest.
Remove the skin from the fish and debone if not already done. (Your local fishmonger can do this for you.)
Lay the filet in a dish and pour the marinade over top, completely coating the fish on both sides.
Let fish marinate for 1/2 hour, then turn the fish over and marinate for another 1/2 hour.
Lay the seaweed on the presoaked cedar board.
Remove the sablefish from the marinade and place on top of the seaweed-covered plank.
Place planks over a 450–500°F barbecue and cook, covered, for 8 to 10 minutes, depending on the thickness of the fish.
Flake and serve.