Cedar-Planked Whitefish with Chimichurri

Ingredients

• For the chimichurri:
• 1/4 cup fresh, finely chopped parsley
• 2 tablespoons fresh, finely chopped oregano
• 2 1/2 tablespoons capers, drained and roughly chopped
• 1 tablespoon red onion, chopped
• 2 garlic cloves, peeled and minced
• 4 tablespoons olive oil, divided
• 2 tablespoons red wine vinegar
• 1/4 teaspoon crushed red pepper
• Kosher salt
• For the fish:
• 2 large or 4 medium fillets of mild whitefish, such as haddock, flounder or cod
• Freshly ground black pepper

Directions

1. Stir the parsley, oregano, capers, onion, garlic, 3 tablespoons olive oil, vinegar and crushed red pepper together in a medium bowl until everything is evenly mixed. Add salt to taste, then tuck the chimichurri into the refrigerator until you need it.
2. Sprinkle the fish with salt and pepper, then coat it with the remaining tablespoon of olive oil.
3. Start one chimney full of charcoal. Once the coals are burning and coated in gray ash, empty them onto one side of the charcoal grate. Put the cooking grate on, close the grill, and let it heat for 5 minutes. If you’re using a gas grill instead, turn half the burners to the highest heat setting, cover the grill, and warm it for 10 minutes. Clean the grate and oil it well.
4. Set the planks on the hot side of the grill and leave them there until they start to char and smoke. Turn the planks over, slide them to the cool side of the grill, and arrange the fish on top. Close the grill and cook until the fish turns opaque and starts to separate into flakes, about 15 to 20 minutes. Serve right away with the chimichurri.