1-1/2 halibut fillet 1 cup brown sugar 1/2 cup brandy 3 Tablespoons gf dijon mustard 1 Tablespoon gf adobo sauce Salt and freshly ground black pepper
1 cedar plank
Soak the cedar plank in water for 2 hours. Drain.
Rinse the halibut fillet under cold water and pat dry with paper towels.
Combine the brown sugar, brandy, gf dijon and adobo sauce in a small mixing bowl. Stir well.
Place the halibut in a glass baking dish and pour 1/2 the marinade over the fish. Cover loosely with foil and marinate in the refrigerator for 2-3 hours.
Preheat the grill.
Remove the plank from the water and pat dry. Spray or lightly brush one side of the plank with olive oil. Remove the halibut from the marinade and place the fish on the cedar plank (skin side down) and season with salt and freshly ground black pepper.
Arrange the plank on the grill - off heat. (If using a charcoal grill push the coals to one side. If using a gas grill, turn one side off and put the plank on the "off-side".) Cover the grill and cook for about 15-20 minutes or until the halibut is just cooked through. Using a long metal spatula, transfer the halibut to plates.
While the fish is cooking heat remaining marinade in a saucepan for 5 minutes or until warm. Drizzle warmed marinade over halibut and serve.
Make sure to check the ingredients on the adobo sauce to confirm that your brand is gluten-free. If you can’t find one you can also make it on your own. Search our recips for adobo sauce.