Grilled Char:
1 lb of Char with Skin Removed
salt and pepper to taste
Olive Oil
Soak a cedar plan (available at Williams Sonoma and many other locations) in water for a least a couple of hours. Season the fish generously with the oil and salt and pepper. Place fish on plank and place on hot grill. Cover the grill and cook just until fish is cooked through (about 7 minutes, but this will vary based on how hot your grill is and how thick the fish is. Do not let the fish get overcooked. The fish should be opaque but still be juicy). Allow fish to rest for about five minutes and serve with the sangria reduction.
Sangria Reduction:
2 cups of Sangria
Strain sangria and pour it into a sauce pot. Bring to a boil over medium heat and allow it to reduce until it can coat the back of a spoon and when you draw your finger through the sauce on the back of the spoon. Remove from heat and serve immediately with the grilled char.
Recipe Advice: soaking the plank in water not only prevents it from burning when you place it on the grill, but it also imparts a delicate smoky flavor to the fish. I only use charcoal. I know. It takes longer. Its messier. You can't control the heat. I would argue that it doesn't take that much longer (I have a chimney lighter which works beautiful) and you truly can control the heat, but most significantly you can't duplicate the flavor of charcoal. If you skip the plank and grill the fish directly on the grate, use canola oil which has a higher smoking point rather than olive oil. Rub the oil onto the fish (as in the original recipe) but also take a paper towel soaked in the canola oil and rub a thin amount of oil directly onto the grate of the grill.