Ramps and Hake Grilled on a Cedar Plank
Elevate your grilling game with this vibrant recipe for Ramps and Hake Grilled on a Cedar Plank. Perfectly seasoned hake fillets and tender, smoky ramps come together in this elegant dish that’s packed with fresh, springtime flavors. The subtle aroma of the pre-soaked cedar plank infuses the fish and vegetables as they cook over a medium grill, while a zesty olive oil marinade with garlic, lemon, and thyme enhances every bite. Lightly charred ramps add a rustic touch, and the dish is finished with a squeeze of fresh lemon for a burst of brightness. Ready in just 35 minutes, this recipe is ideal for alfresco dining and will quickly become a favorite for seafood lovers. Serve directly from the cedar plank for a stunning presentation that’s sure to impress! Keywords: grilled hake recipe, ramps, cedar plank grilling, seafood dinner ideas, spring recipes.
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Recipe Information
Ingredients
- 4 pieces (6 oz each) hake fillets
- 12 whole (trimmed of roots and cleaned) ramps
- 1 piece (untreated and pre-soaked) cedar plank
- 3 tablespoons extra virgin olive oil
- 2 tablespoons lemon juice
- 2 cloves (minced) garlic
- 1 teaspoon (chopped) fresh thyme
- 1.5 teaspoons sea salt
- 1 teaspoon (freshly ground) black pepper
- 2 tablespoons (melted) unsalted butter
- 4 pieces (for serving) lemon wedges
Instructions
Submerge the cedar plank in water for at least 1 hour, ensuring it is fully soaked to avoid burning on the grill.
Preheat your grill to medium heat (about 375°F).
In a small bowl, whisk together the olive oil, lemon juice, minced garlic, thyme, sea salt, and black pepper.
Pat the hake fillets dry with paper towels. Brush both sides generously with the olive oil mixture and set aside.
Toss the cleaned ramps in 1 tablespoon of the olive oil mixture to coat evenly.
Place the soaked cedar plank on the grill, close the lid, and heat it for 2-3 minutes until it begins to lightly smoke.
Carefully arrange the hake fillets and ramps on the cedar plank. Brush the ramps with a little melted butter for added flavor.
Close the grill lid and cook for 15-20 minutes, or until the hake fillets are opaque and flake easily with a fork (internal temperature should reach 145°F). The ramps should be lightly charred and tender.
Carefully remove the cedar plank from the grill using tongs or heat-resistant gloves. Allow the fish and ramps to rest for 2-3 minutes.
Serve the hake and ramps directly from the cedar plank with lemon wedges on the side for squeezing over the top. Enjoy!
Nutrition Facts
Calories |
305 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 17.7 g | 23% | |
| Saturated Fat | 5.8 g | 29% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 101 mg | 34% | |
| Sodium | 849 mg | 37% | |
| Total Carbohydrate | 6.1 g | 2% | |
| Dietary Fiber | 1.9 g | 7% | |
| Total Sugars | 1.5 g | ||
| Protein | 31.9 g | 64% | |
| Vitamin D | 3.5 mcg | 17% | |
| Calcium | 70 mg | 5% | |
| Iron | 1.2 mg | 6% | |
| Potassium | 776 mg | 17% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
