Cedar Plank-Roasted Whitefish with Roasted Tomato and Olive Relish

4 pin-boned Great Lakes whitefish fillets (6–8 ounces each)
1 pint cherry tomatoes
1 tablespoon finely diced shallots
1 tablespoon Verjus* (or substitute champagne vinegar)
2 tablespoons sliced Kalamata olives
1 tablespoon fresh basil
2 tablespoons olive oil
Salt and pepper to taste
2–4 cedar planks
1 tablespoon of unsalted butter
Arugula or spinach

*Verjus (or “green juice”) is the pressing of underripe grapes, a by-product of the winery. Verjus shares the same acid balance as wine and this lends itself nicely to foods being enjoyed with wine. Vinegar, such as champagne vinegar, makes a fine substitute.


1. Preheat oven to 400°F.
2. Place cedar planks in water and weigh them down with a heavy plate to ensure they become saturated.
3. Next, lightly coat the tomatoes with olive oil, salt and pepper.
4. Roast tomatoes in oven for 15 minutes, or until they start to burst.
5. Combine tomatoes, shallots, olives, olive oil, Verjus and fresh basil. Set mixture aside at room temperature.
6. Set grill to medium-high and place planks on grill surface.
7. Lightly coat the surface of whitefish with oil, salt and pepper.
8. Place fish on planks and roast until just cooked through, 8–10 minutes.
9. Cook spinach with butter in oiled pan, and allow to cook for about a minute, turning frequently.
10. Plate wilted spinach/arugula, whitefish and top with tomato mixture.

Source: Great Lakes Whitefish Cedar Plank-Roasted Whitefish with Roasted Tomato and Olive Relish

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