Tktktkt You can find cedar planks for grilling at most hardware stores or supermarkets. We like buying individual planks per person so you can serve the fish and sides directly from the grill and it makes cleaning up even easier. BBQ dry rubs can be found in the spice section of any supermarket. Pick your favorite flavor, we used a sweet and smokey rub. Same goes for the BBQ sauce, chose your own adventure! When oiling your grill, make sure to use a high heat oil like canola.

Serves 4

4 haddock fillets

Kosher salt and freshly ground black pepper

2 tsp. BBQ dry rub

3 russet potatoes, scrubbed and cut into wedges

1 large white onion, cut into ½-inch slabs

1 large red bell pepper, cut into 1 ½-inch wide planks

½ cup olive oil

2 Tbsp. finely chopped herbs, such as parsley, dill, thyme, and rosemary

1 clove garlic, minced

4 Tbsp. BBQ sauce

Heat a grill to medium high heat with the cover closed. Soak 1 or 2 cedar planks in water, for up to 30 minutes.

Bring a large pot of well salted water to a boil. Add the potato wedges and cook until just al dente, about 7 minutes.

Pat the haddock fillets dry with paper towels and season with salt, pepper, and the BBQ dry rub. Place on the cedar planks

Drain the potatoes. In a large bowl, toss the potatoes, onion, and pepper with the olive oil. Add the onion and the pepper to the grill in a single layer. Grill until deep grill marks form, about 7 minutes. Flip, and cook until the vegetables are crisp tender, another 5 minutes. Move to the cool side of the grill.

Add the potatoes to the grill in a single layer (reserve the oil in the bowl) and lay the cedar planked fish beside them. Grill the potatoes until grill marks form all over and they are tender, about 7 minutes total. Grill the fish on the planks, undisturbed for 7 minutes.

Add the herbs and garlic to the oil remaining in the bowl and stir to combine. Remove all the vegetables and toss in the bowl, season generously with salt and pepper.