Cedar-Planked Halibut Piccata

Cedar-Planked Halibut Piccata

A Rainy Night Vanlife Mash-Up

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Last night, I had a craving—and a bit of a culinary dilemma.

I was standing in my van, staring at a beautiful piece of halibut, trying to decide between two strong contenders for dinner glory. On one hand, I had a cedar plank tucked away in the pantry, whispering promises of smoky, woodsy flavor—perfect for a chill night in the rain. On the other hand, I had a sudden craving for something bright, lemony, and briny—something like a classic piccata.

So instead of choosing… I did both.

🌿 The Inspiration

Halibut is one of my favorite fish to grill—firm, mild, and versatile. Cedar-planking it brings this incredible aroma that makes your whole campsite smell like a gourmet retreat. But I was also really in the mood for the tangy punch of lemon, capers, and white wine that defines a good piccata sauce.

The result? A mash-up. A totally off-the-recipe-book, experimental dish: Cedar-Planked Halibut Piccata.

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🔥 Cedar-Planked Halibut Piccata

🍽️ Serves: 2

🕒 Total Time: About 30-45 minutes (plus plank soaking time)

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🧾 Ingredients

For the Halibut:

• 1 cedar plank (soaked in water for at least 1 hour)
• 2 halibut fillets
• 2 tbsp butter, melted
• 1 tbsp olive oil
• Pinch of salt and pepper
• 1 tbsp capers, chopped
• ½ lemon, thinly sliced

For the Piccata Sauce:

• ⅓ cup white wine
• 2 large garlic cloves, minced
• Juice of ½ lemon
• 2 tbsp butter

Optional:

• Cooked bow tie pasta (or any pasta you have on hand) for serving
• Parsley for garnish

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👩‍🍳 Instructions

1. Prep the Cedar Plank

Soak the cedar plank in water for at least 1 hour to prevent it from catching fire on the grill. You can weigh it down with a can or bowl to keep it submerged.

2. Season the Halibut

In a small bowl, mix the melted butter and olive oil. Brush over the halibut fillets. Sprinkle with salt and pepper, then top with chopped capers and lemon slices.

3. Grill the Halibut

Preheat your grill (or campfire setup) to medium heat. Place the soaked cedar plank directly on the grill grates and let it warm up for a minute. Then place the halibut on top of the plank. Cover the grill and cook for 12–18 minutes, depending on the thickness of the fish, until it flakes easily with a fork.

4. Make the Piccata Sauce

While the fish is cooking, simmer the white wine and garlic in a small saucepan until reduced by about half. Stir in lemon juice, then turn off the heat and whisk in the butter until smooth and glossy.

Optional: Toss in cooked bow tie pasta and stir gently to coat with the sauce.

5. Assemble and Serve

Plate the halibut and spoon the warm piccata sauce over the top. If using pasta, serve it alongside or underneath the fish for a full meal. Sprinkle with fresh parsley.

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🐟 The Verdict?

Honestly? I had a very happy husband.

The cedar smoke gave the fish a depth that balanced beautifully with the bright acidity of the lemon and the brininess of the capers. It was like a flavor duet—each element distinct but harmonizing perfectly.

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💬 Final Thoughts

Would I do it again? Absolutely.

If you’re ever torn between smoky and zesty, try combining them. This dish felt like a little luxury—like roughing it and dining five-star all at once.

Cedar-Planked Halibut Piccata: Highly recommend.
Give it a try—and let me know if you put your own spin on it!