Submerge the plank in water for a
couple of hours until it is fully waterlogged.
Marinate your fish as
usual, though it should be skinned first. Make sure your fish fits the plank, any part overhanging will burn. Place your fish on the wet
plank and then place the plank on a hot grill.
If you choose to use pesto instead of a marinade, simply coat the fish with a nice layer of pesto when it is placed on the plank.
Wait until you see the first whisp of smoke come of the plank then cover and cook for about
12 minutes (about the time it takes for a leisurely cocktail). You don't have to flip the fish. I peek about halfway through to be sure the plank is only
smoldering and not burning. If there is fire, just a squirt of water will tame the flame.
Slide the fish off the plank with a spatula,
it will never stick. Either burn the plank up on the grill or drop it
into a bucket of water when you are finished. Be sure the plank is cold
when you throw it out.