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Alder-Smoked Delacata with Rosemary

Ingredients

1 alder plank

1 7- to 9-ounce Delacata fillet

1 tbsp canola oil

1 garlic clove, minced

Kosher salt

Freshly ground black pepper

4 to 5 fresh rosemary stems

 

 

Prep Time:  1 hr

Cook Time: 15 m

Ready in:  1 hr. 15 m

Servings: 1

Directions:

1. Soak plank in water for at least one hour.

 

2. Preheat grill. Drizzle fillet with oil; then sprinkle with garlic, salt and pepper.

 

3. Place soaked plank on grill and close lid for 3 minutes. Open grill and turn the plank

over. Place rosemary stems on the center of plank, and place seasoned fillet over the

stems.

 

4. Close lid and cook for 10 minutes, or until done.

 

 

 

 

 

"I AM PERSUADED THAT CATFISH IS THE MOST SOUTHERN OF ALL FISH.

I THEREFORE CLAIM THAT CATFISH—IF IT IS THE BASIS OF WHATEVER PREPARATION—

TRANSFORMS A DISH INTO SOMETHING "SOUTHERN"."   CRAIG CLAIBORNE

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