Adapted from Wolfgang Puck’s recipe for “Orange-Glazed Grilled Fish Fillets”
- 1 1/2 pounds wild Alaska sockeye filet
- 4 tablespoons extra virgin olive oil
- sea salt and freshly ground pepper
- 1/4 cup fresh orange juice
- 1/4 cup fresh lemon juice
- 1/4 cup white wine vinegar
- 1/2 teaspoon tamari or soy sauce
- 1 tablespoon maple syrup
- 1 teaspoon packed brown sugar
- 3 tablespoons orange marmalade
- 1 teaspoon minced fresh ginger
- 1 teaspoon minced garlic pinch white pepper
- 1 untreated cedar plank, big enough to hold 4 portions of fish without them touching.
In sink or large roasting pan, soak cedar plank in water at least 30 minutes.
In a small saucepan combine orange juice, lemon juice, white wine vinegar, tamari (or soy), maple syrup, brown sugar, marmalade, ginger, garlic, and white pepper. Bring to a boil, reduce heat and continue cooking at a low boil until mixture has thickened to a syrupy consistency and reduced to approx. 1/2 to 2/3 cup. Remove from heat and set aside.
To serve, place entire plank on large serving platter, or remove fish from plank and place on serving tray. Serve with grilled vegetables and a buttery Chardonnay.