Cedar Plank Halibut with Seville Orange Recipe

Ingredients:

• 1 garlic bulb left whole for roasting, plus 6 garlic cloves, peeled and crushed
• 1/2 cup extra virgin olive oil, plus 2 tablespoons, divided use
• Kosher salt, to taste
• Pepper, to taste
• 4 Seville oranges (also known as bitter or sour oranges)
• 4 fresh rosemary sprigs, divided use
• 4 fresh thyme sprigs, divided use
• 4 flat-leaf parsley sprigs, divided use
• 2 pounds halibut fillets, skin removed
• OPTIONAL:
• Grilled Mango Salsa

Directions:

1. Soak cedar plank 30 minutes in warm water until well saturated.
2. Preheat grill on high heat.
3. Cut 1/2-inch off top of garlic bulb and discard. Place bulb in square of foil. Drizzle with 1 tablespoon olive oil and sprinkle with salt and pepper. Wrap in foil and place on grill over indirect heat while grill is preheating. Roast until soft, about 40 minutes. Remove from grill and set aside.
4. Slice 2 unpeeled Seville oranges into 1/4-inch thick rounds and arrange on cedar plank. Top with a couple sprigs each of rosemary, thyme, and parsley.
5. Brush halibut with a tablespoon of olive oil. Season both sides with salt and pepper. Place fish onto cedar plank, covering orange slices and herbs.
6. Reduce grill heat to medium and place plank directly on grill over indirect heat. Cook until edges of board are charred and a probe thermometer entered into thickest part of fish reads 130°F, 20 to 30 minutes.
7. While fish is cooking, make sauce: Add crushed raw garlic to a small bowl. Add zest and juice from 2 Seville oranges. Unwrap foil from roasted garlic bulb and squeeze cloves into bowl. Pick and chop remaining herbs and add to bowl. Pour in 1/2 cup olive oil. Use a fork to mix, crushing roasted garlic cloves as you go. Season with salt and pepper, to taste.
8. To serve, bring cedar plank directly to table or use a spatula to transfer to a platter. Spoon over sauce and serve with Grilled Mango Salsa.