Recipe courtesy of Louisiana Kitchen & Culture. 

Ingredients:

6 untreated cedar planks (8 to 10 inches long) 1?2 c. olive oil

6-ounce fillets of fresh fish (redfish, speckled trout, or salmon work the best)
2 tbsp. Creole seasoning
3 Creole tomatoes

1 c. basil pesto
1/2 c. balsamic syrup

Method:

Chef Sclafani’s Basil Pesto:
1/4 c. grated Parmesan cheese
1/4 c. grated Pecorino Romano 1/3 c. toasted pine nuts
2 c. packed fresh basil leaves
1/4 c. fresh Italian parsley
2 tsp. chopped garlic
1/2 tsp. sea salt
1/4 tsp. fresh ground black pepper 1/2 c. olive oil

Soak the cedar planks in water for at least an hour before grilling; planks may be reused several times. You should be able to find inexpensive untreated planks at your local hardware store. Preheat grill.

Brush each plank with olive oil. Season the fish on both sides with Creole seasoning; lay the fish in the center of the planks. Cut the tomato in half, lay it on its side and cut into thin slices. Lay the tomatoes shingle-style over the fish, covering the flesh of the fish. Set the plank in the center of the grill and cover immediately. Cook for about 15 minutes or until the fish is cooked and flaky. There will be a bit of smoke but this is from the plank smoldering. Serve the plank on a plate and drizzle with pesto and balsamic syrup.

For the Basil Pesto:
In a small saucepan blanch the basil and parsley in boiling, salted water for 10 seconds. Remove from water and place in an ice

bath to stop cooking. Drain and pat dry on paper towels. In the bowl of a food processor, combine the basil, parsley, cheese, pine nuts, garlic, salt, and pepper. Purée on high speed. Slowly add the oil through the feed tube and process until a smooth paste forms.