At the rate I am going with the whole planking thing, I am about on the verge of planking Adler & Ferrtig's book and eating it. If the recipes have been any indication, I bet the actual book tastes good too.
So anyway, just when I think I have shelved their tome for awhile, I stumble upon the recipe for planked swordfish oscar. Note, in this sense "stumble" meant: went to cabinet, pulled down book and flipped pages. Your definition may be different.
To Adler & Fertig's credit, the ease and approachability of these recipes make them a hit. With 8 ingredients, you have a meal worth remembering and, thankfully, writing about.
Planked Swordfish Oscar
Adapted from Adler & Fertig's Techniques for Planking
4 - 5-6 ounce swordfish fillets
2/3 cup mayonnaise
1/3 cup dijon mustard
8 ounces good canned crabmeat (don't skimp here)
1 clove garlic, minced
1 tbls fresh lemon juice
salt & pepper
12 thin spears of asparagus
Prepare the grill for indirect medium. I opted to not soak my plank, however if you so choose, you can soak the plank in water for about an hour.
Place the swordfish on the planks.
In a bowl, mix together the mayonnaise, mustard, crabmeat, minced garlic and lemon juice. Season to taste with salt and pepper.
Grill the asparagus spears over direct heat for about 2-3 minutes.
Remove from the grill and place 3 spears on each swordfish fillet.
Take the crabmeat mixture and cover each swordfish fillet. Work the mixture so it totally covers the fish and creates a seal where the fish meats the plank.
Place the planks over direct heat and cook for approximately 4-5 minutes. The plank should start to smoke, pop, char and generally catch fire. At that time, move the plank over indirect heat and continue cooking for another 10-12 minutes, or until the topping is golden brown and the fish flakes easily with a fork.
If by chance your plank catches fire, douse the flames with some water and not the beer you are holding.
Remove the plank from the grill and place on a non-combustible/meltable surface. Remove the fish and serve.
I give this one two planks up. Swordfish is great grilled on its own. However, when you add in the plank and crabmeat. Wow.