See Show #213N for program description.

Ingredients:

for the planks
3 cups water, hot
2 medium hardwood cooking planks or shingles, preferably from michigan
2 tablespoons soy bean oil, preferably from michigan
for the crust
1 cup potato chips, preferably from michigan, crushed
1/2 cup sea salt
1/2 cup wisantigo parmesan, grated or similar
1 whole green onion, chopped fine
1/2 teaspoon smoked paprika powder
1/8 teaspoon aji amarillo chile powder
3 tablespoons unsalted "sweet" butter, melted
2 whole whitefish fillets, trimmed and pinboned, preferably from michigan

Directions:

For the planks …

Dissolve the salt in the hot water and in an appropriate sized container and cover the planks with the hot salt water mixture. If you need more water simply increase the ratios of salt to water and cover. Place a heavy jar or similar to weigh down the plank to keep it submerged. Let the plank soak for at least 3 hours or overnight. When ready to cook remove the plank and discard the water. Blot the plank dry and with a paper towel and rub the surface of the plank thoroughly with the soybean oil.

For the Potato Chip Crust

In a medium sized mixing bowl blend the potato chips, parmesan, green onion, paprika and chile powder with 2 of the three tablespoons of the melted butter.  Divide crumb mixture evenly over the flesh side each whitefish fillet, pressing gently into the fish and reserve in the refrigerator until ready to cook.

Preheat your oven or outdoor grill to 400 degrees.

Place the soaked planks oiled side up in the center of the oven or grill (if using a grill place the plank on indirect heat to prevent fire) and heat or "cure" the plank for 15-20 minutes (10-15 if using a shingle) or until the plank is hot and fragrant.

Carefully remove the hot planks from the oven and center the crusted whitefish fillet stuffing side up skin side down on the hot plank.  Drizzle the remaining butter over each fillet and return the planks to the oven or grill and roast about 15-20 minutes or until the whitefish fillet is just cooked through but still juicy and the and the potato chip crust is lightly browned.

Serve immediately on the hot cooking planks for a rustic and aromatic presentation.