INGREDIENTS

INSTRUCTIONS

You will need some wood shingles.  You can get them at any hardware
store. Make sure they are cedar or pecan or some other hardwood. Not
pine or something that will give the fish a turpentine taste. Get one
for every serving planned.  And extra for later. Soak the shingles in
water for a couple of hours. I recommend using fish fillets for this
recipe as they will cook more evenly. Prepare the fish fillets, using
whatever spices you like, salt and pepper.  Remove the shingles from
the water and pat dry.  Oil one side lightly  in the center where the
fish will go. Place one piece of fish in the  center of each shingle.
Then you will place the whole shingle, fish  and all on a hot grill or
over a charcoal fire close enough to the  heat that the plank will
smoke.  It is best to have a heat source  with a cover. Leave the plank
on the heat source long enough for the  fish to cook, until it flakes
easily. The plank will start to char on  the bottom and edges, this is
what smokes the fish while it cooks,  this is ok. Serve the fish on the
plank. This recipe is great for the  outdoors where a homemade camp
"oven" can be used, no plates  necessary and totally biodegradable.
Walt MM  Food love, Sandi  Posted to MM-Recipes Digest V4 #099 by Tonya
<imbri@oz.net> on Apr  09, 1997

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