Plank-Baked Bonito with Lemon Herb Butter and Arugula by Karen Eagle
This tunalike fish is very meaty.
Soak a wooden (oak, cedar, or alder) baking plank in water for 30 to 60 minutes. Then preheat the oven to 350°F.
Place the fish steaks on the water-soaked plank.
In a small saucepan, melt the butter. Add the lemon juice, chives, and basil. Pour the sauce over the fish. Bake for 20 minutes in the preheated oven.
Arrange arugula on a platter. Place the fish steaks down the center of the platter, overlapping slightly. Arrange the halved tomatoes and onion slivers around the fish. Spoon the sauce over all and serve at once.
Baking Planks
Wood planking adds an aromatic wood flavor dimension to fish that is divine. Wood planks for grilling are usually flat pieces of wood ⅜ to ¾ inch thick. Baking planks are heftier pieces of wood that are 1½ to 2 inches thick, with a slightly hollowed out center that is perfect for holding fish or meat with a sauce. They can be purchased at grill or gourmet shops.
Serves 4
4 (5- to 6-ounce) bonito steaks, ½ inch thick
6 tablespoons butter
2 tablespoons lemon juice
1 tablespoon chives, snipped
1 tablespoon basil, chopped
5 cups arugula or other greens
1 cup cherry tomatoes, halved
¼ red onion, slivered
