Ingredients:

Barramundi

Cedar plank

Oil

2 whole barramundi, branzino, or rainbow trout, about 1 lb to 1.5 lbs each and cleaned

salt and pepper 

1 lemon, sliced

6 to 8 sprigs fresh thyme

6 to 8 scallions, bulbs removed, sliced on a bias lengthwise

Mango Avocado Slaw

1 avocado

1 Mango 

1/2 red onion

1/4 cup olive oil 

salt and pepper

preparation:

Barramundi

Soak the plank for up to 2 hours in water. Remove and pat dry.

When ready to smoke, preheat the grill to high heat. Clean the grates. Add a smoker box with Cowboy Cherry Wood Chips and allow the chips to begin smoking.

Brush the plank with a think coat of oil.

Brush the fish on the outside with oil.

Liberally season the fish all over and inside the cavity with salt.

Sprinkle pepper inside the cavity.

Stuff the fish with the scallions, and thyme.

Arrange a few lemon slices in the cavity as well.

Place the fish on the board and top with a few more slices of lemon.

Lower the heat to medium - high and place the plank on the grill.

Close the lid and smoke for about 10 to 14 minutes, until the flesh is tender and flakes easily with a fork.

Meanwhile, char additional lemon wedges or slices on the grill for additional garnish when serving.

Mango Avocado Salsa

Dice the avocado and mango into even portions.

Mince the red onion.

Toss the avocado, mango, and red onion together.

Drizzle the olive oil over top and toss to coat.

Season with salt and pepper to taste.