Clean and skin the fish
Rinse well and lay on top of a clean and well soaked cedar plank. We needed two for the size of our fish, so have extra in case you get really lucky while out fishing.
Slice the lemon in half and squeeze one half over each planked fillet. Snip sprigs from your sage, thyme, and rosemary plants (or use store bought, dried if you REALLY must) and lay them over the fish...lightly grind pepper on top.
Have the grill at high heat and place fish topped planks on the grill. Close the lid and check often. As the fish gets more done (opaque) pour water or wine on the grill and shut lid to steam the fish through. This whole process took 15-20 minutes for a 4 pound fish. Adjust accordingly; fish needs to be closely watched.
When complete, place planks on a baking tray and serve by placing on the table.
DIG IN!
