Planked Hawaiian Fish and Mango Salsa

If time is short, soak plank as long as possible, just expect more burning of the plank. Keep a spray bottle nearby and mist edges with water as needed to inhibit burning.

1 large cedar plank, soaked in water for 2-8 hours
four 6-8 oz firm fish fillets, such as mahi, sword, tuna, marlin, etc.
½ cup Teriyaki sauce
1 TBS oyster sauce
1-2 tsp sambal oelek (garlic chile sauce, at Tony’s)
2 tsp sesame seeds, separated
4 green onions, minced, separated
4 pineapple slices
4 cups shredded lettuce or cabbage or mixed greens
½ pint Tony’s Mango Salsa, or more to taste

Soak cedar plank in water for at least two hours in a roasting pan or clean sink, weigh plank down with something heavy.

Combine teriyaki, oyster and Sambal chile sauce. Add half the sesame seeds and half the green onions. Place in a plastic bag with fish and pineapple slices and marinate in refrigerator for at least 20 minutes and up to 6 hours.

Place fish on soaked plank and top with pineapple slices. Remaining marinade can be reduced slightly in a saucepan and used as a serving sauce.

Place the plank on the grill, close the lid and cook until the fish is done to your liking, 120-140° internal recommended (about 20 minutes, conditions vary). Check from time to time, misting any edges of the plank that begin to burn.

Scatter greens on a large serving plate, or four plates. Remove fish and pineapple rings and serve over shredded greens, sprinkled with remaining green onions and sesame seeds and garnish with mango salsa. Serves 2-4 - Chef Mick (Michaelangelo) Rosacci, http://supper-is-ready.blogspot.com/