Dry rub seasoning  

Makes ¼ cup
2 teaspoons freshly grated pepper
1 teaspoon dried, grated lemon peel
1 teaspoon granulated garlic
1 teaspoon dried tarragon
1 teaspoon dried basil
1 tablespoon paprika
1 Tablespoon Sea salt crystals
2 teaspoons light brown sugar

Place dry rub ingredients in a food processor or spice grinder and process until well blended. Transfer to a small bowl or cup, wrap tightly and store at room temperature until ready to use.

Main Prep and Grill Method

1 cedar BBQ grilling plank
2 six-ounce fillet pieces of Arctic Char, Trout or Salmon fillet, fresh or thawed, about 2 inches thick, skin removed
1 lemon, cut into 4 wedges

1. Soak the cedar plank for at least 5 hours.
2. Place the fish fillets on wax paper. Sprinkle both sides of the fish evenly with the dry rub (1 ½ teaspoon per serving). Press the seasoning into the flesh.
3. Refrigerate the fish pieces, uncovered, for at least 2 hours and up to 12 hours.
4. Place the fish pieces in the center of the cedar plank. Squeeze a lemon wedge over the salmon. Place the plank on a grill. If using a gas grill, preheat on high then turn down to medium before placing the planks on the grill. If using a charcoal grill, wait until coals are covered with gray ash. Cover with a lid.
5. There will be some crackling and heavy smoke. Keep a water bottle handy in case the planks begin to flame. If they do, spray lightly and cover again. Fish should take 8 to 10 minutes to cook, depending on the thickness and the heat of the grill. Remove when the fish reaches an internal temperature of 120F to 125F. Garnish with lemon wedges and serve.

Use Arctic Char Rainbow Trout or Salmon depending on your desire and fish availability.