Cedar Plank Fish

Cedar Plank salmon has long been one of my very favorite meals.  We recently decided to try a few different versions of cedar plank fish at our house.  I will update this as we find ones we like!

Be sure to soak your cedar planks for at least an hour before you grill it.  When you remove them from the water (or wine or whatever else you soaked them in) be sure to dry them off really well.

Cedar Plank Salmon with Brown Sugar

Ingredients:
*Salmon-or any other fish this sounds good with
*Brown Sugar
*Dijon Mustard
*garlic
*Salt
*Pepper

Directions:
Place fish on the planks skin side down.  Lightly sprinkle with salt and pepper.  Add a dollop of dijon mustard and brown sugar and rub into the side facing up. 

For cooking time, I often look to see how long and at what temp the fish should normally be baked in the oven and improvise based on that depending on what type of fish it is.


Cedar Plank Fish with Pesto

Ingredients:
*White fish filets, salmon, or whatever other fish you think would be good with pesto.
*Knorr Pesto mix
*garlic
*2 TBS olive oil
*garlic (optional)
*Lemon Juice

(You could also make your own pesto sauce or buy it premade.  I chose this route so that I could control the amount of oil and calories and I didn't have time to make it from scratch)

Directions:

In a small bowl, mix together pesto mix, 2 TBS olive oil, 2 TBS lemon juice (or more to your liking), and 1 TSP garlic if you like.    

Place fish on the planks skin side down.  Spread evenly over the top side of the fish.

For cooking time, I often look to see how long and at what temp the fish should normally be baked in the oven and improvise based on that depending on what type of fish it is. 

Diddo's Margaritas

These are the margaritas my dad likes to make and most definitely my favorite, however my dad's version was QUITE strong so I have adapted his recipe to make them a little crowd friendlier!  I like to save calories anywhere that I can so I usually use monk fruit or another equivalent replacement in place of the sugar.  

I usually double the batch for a small group and its plenty.  These are strong so I serve over ice.

1 cup tequila

1 cup water
1/2 cup orange liqueur (higher quality is much better like Contreu or Patron)
1/2 cup or simple syrup (bring 1/4 cup sugar & 1/4 cup water to a boil while stirring constantly) 
1/3 cup fresh squeezed lime juice

Mix all ingredients together.  Chill well and serve over ice if you like! Most importantly, ENJOY!