Cedar Plank Halibut with Creamed Leeks
November 1st, 2021Treat Yourself to Planked Halibut Perfection
This recipe is featured in our guide for hosting A Wild Alaskan Winter Celebration. To download the full guide with festive menus for every sized gathering this season, enter your email above!
This recipe for cedar plank halibut is a delicate dance between mild flavors and subtle aromatics, decadently smothered beneath a topping of creamed leeks. It’s a truly effortless meal that’s fancy enough for a special occasion, done in less than 30 minutes.
Usually, meaty halibut can go from tender to overcooked in an instant, especially when you’re using high-heat cooking methods. But cooking the halibut on a cedar plank makes this recipe virtually foolproof, as the soaked plank allows the fish to gently steam to tender perfection, even on the grill. All it needs is a drizzle of extra-virgin olive oil, and you can set it and forget it while you’re making the creamed leeks.
The leeks are cooked separately on a stovetop in a bit of butter and water until they’re soft and a little sweet, then dressed up with heavy cream and tender green herbs — you can use your current favorite or whatever you have handy. By the time they’re done cooking, your halibut should be just cooked through and ready to be smothered in this rich sauce.
A note on cedar planks: How many planks should you use for this? It’s up to you. If you’d like to have your guests enjoy their meal on the planks themselves, you can cook the halibut fillets on their own individual planks. Otherwise arrange a few on each as long as there’s enough room between the fillets for heat and steam to circulate. Also, while this recipe is quick to make, keep in mind that you'll need to soak the cedar planks for hour before grilling with them (or just 15 minutes, if baking). Hop over to our Cedar Plank 101 guide for a quick run-down on how to prep your planks.
Cedar Plank Halibut with Creamed Leeks
By Wild Alaskan Company
Prep time
10 minutes
Cook Time
15 minutes
Total time
25 minutes
Yield
4 servings
Ingredients
- Cedar planks, soaked
- Extra-virgin olive oil
- 4 (6-ounce) Pacific halibut fillets
- Sea salt
- Freshly ground black pepper
- 2 tablespoons unsalted butter
- 2 large leeks, trimmed and thinly sliced
- ¼ cup water
- ¼ cup plus 2 tablespoons heavy cream
- Small bunch of tender green herbs (tarragon, parsley, chives, and/or dill), finely chopped
Instructions
1. If grilling: Set up your grill so that you’ll be able to place the cedar plank over indirect heat. Do this by only loading one side of the grate with coals. If you’re using gas, turn half the burners up to medium-high and leave the other burners off. Allow grill to preheat to 400F. If baking in oven: Preheat oven to 400F.
2. When grill/oven is ready, lightly brush cedar planks with a little olive oil. Season both sides of halibut fillets with salt and pepper and arrange on plank. Drizzle with a little extra oil. If cooking more than one fillet on each cedar plank, leave space between fillets for heat and steam to circulate. Place planks on cool side of grill and close lid, or on rimmed baking sheet in oven and set timer for 12 minutes.
3. Meanwhile, use a stovetop to melt butter in large skillet over medium heat. Add leeks and water, then cover and simmer for about 10 minutes or until leeks are tender. Stir in heavy cream and herbs, then simmer for a minute until slightly thickened. Season with salt and pepper.
4. When timer goes off, check on doneness of halibut. Halibut is cooked perfectly when it flakes easily with a fork, or when internal temperature of thickest part reads 130F for a tender, medium-done fillet. Serve halibut on cedar planks, or transfer to individual plates. Top generously with creamed leek mixture and enjoy immediately.
Consuming raw or undercooked meats, poultry, seafood, shellfish, or eggs may increase your risk of food-borne illness, especially if you have a certain medical condition. The FDA recommends an internal temperature of 145°F for cooked fish.
