THIS IS A NORTHWEST TAKE ON THE CLASSIC SURF AND TURF, but instead of steak I like to include another fish. Halibut and salmon make a great combination because they have complementary flavors, cooking times, and thickness. (If you can get Alaskan halibut, even better.) Grilled on a cedar plank and served with fresh pesto, the fish have flavors that really pop. You can use any untreated cedar board to cook the fish. Cookware stores sell rather thick planks, but some big box hardware stores and large grocery stores sell thinner untreated cedar planks in the barbecue department.

　　

Ingredients

serves 6

　　1 1/4 pounds skin-on salmon fillets

　　1 1/4 pounds skin-on halibut fillets

　　1 tablespoon extra-virgin olive oil

　　Kosher salt and freshly ground black pepper to taste

　　Parsley and Dill Pesto (recipe follows)

　　

Parsley and Dill Pesto

1 or 2 small garlic cloves, peeled

　　1 cup packed fresh flat-leaf parsley

　　1/2 cup packed fresh dill

　　2 tablespoons chopped preserved lemon (see page 165) or 1 tablespoon grated lemon zest

　　2 ounces semihard cheese (page 23), grated (1/2 cup)

　　1/2 cup plus 2 tablespoons extra-virgin olive oil

　　1 teaspoon kosher salt

　　1/2 teaspoon freshly ground black pepper

　　(makes 1 cup)

　　

Step 1

Soak untreated cedar plank in water for at least 1 hour. Prepare your grill by scraping it, oiling it, and heating it to medium.

　　

Step 2

Carefully rinse and dry each fillet. If you feel any bones when you run your fingers along the fillet, you may wish to remove them. Using needlenose pliers or strong tweezers, gently pull out the bones in the same direction they grew to avoid damaging the fish.

　　

Step 3

Place the fish on the plank, brush them with olive oil, and season with salt and pepper. Place the plank over the flame or hot coals. It will burn, but this is normal and a part of the recipe. If you see open flames, turn the heat to low and spray the plank with a little bit of water from a spray bottle. You can also move it to a cooler part of the grill.

　　

Step 4

Cook until the juices turn opaque and solid on the top of the fish, approximately 10 minutes for each inch of thickness. Do not overcook. The meat thermometer should read 145˚F. when inserted into the thickest part of the fish.

　　

Step 5

At this point, most of the plank will be charred around the fish. Remove the fish to a platter, leaving the skin on the plank, and discard the plank. Spoon the pesto over the fish before serving.

　　

Parsley and Dill Pesto

Step 6

In a food processor or blender, blend the garlic. Add the parsley, dill, preserved lemon, cheese, olive oil, salt, and pepper and pulse until well combined. Scrape down the sides of the bowl and pulse until the mixture forms a smooth paste.

　　Pure Flavor