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1
Soak untreated cedar plank in water for at least 1 hour.
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2
Prepare your grill by scraping it, oiling it, and heating it to medium.
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3
Carefully rinse and dry each fillet.
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4
If you feel any bones when you run your fingers along the fillet, you may wish to remove them.
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5
Using needlenose pliers or strong tweezers, gently pull out the bones in the same direction they grew to avoid damaging the fish.
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6
Place the fish on the plank, brush them with olive oil, and season with salt and pepper.
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7
Place the plank over the flame or hot coals.
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8
It will burn, but this is normal and a part of the recipe.
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9
If you see open flames, turn the heat to low and spray the plank with a little bit of water from a spray bottle.
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10
You can also move it to a cooler part of the grill.
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11
Cook until the juices turn opaque and solid on the top of the fish, approximately 10 minutes for each inch of thickness.
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12
Do not overcook.
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13
The meat thermometer should read 145 F. when inserted into the thickest part of the fish.
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14
At this point, most of the plank will be charred around the fish.
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15
Remove the fish to a platter, leaving the skin on the plank, and discard the plank.
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16
Spoon the pesto over the fish before serving.
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17
In a food processor or blender, blend the garlic.
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18
Add the parsley, dill, preserved lemon, cheese, olive oil, salt, and pepper and pulse until well combined.
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19
Scrape down the sides of the bowl and pulse until the mixture forms a smooth paste.
