We spent the weekend in Port Austin and had time for a trip to Bay City to visit antique shops and Craig and I made our first visit ever to Menards while we were on the hunt for a new gas grill. We didn’t find a grill at Menards but it was chocked full of all kinds of interesting home improvement items, cleaning products, food and even bestselling books at a nice discount.
We did find a new grill and put it to immediate use. On our way to Bay City we had stopped at the Bay Port Fish Company, located in Bay Port Michigan. It is a commercial fishery that has been in operation since 1895 and it’s how I fish when I’m in the thumb. I just get in my car and drive either to their location in Bay Port or I visit them at their booth at the farmer’s market in Port Austin. They have fresh off the boat filets of fish and will happily pack the fresh fillets in ice for your trip home. Usually I vacillate between walleye (pickerel) or perch when I am choosing which fish to buy. This time I was on a mission for whitefish because I had some planks that I wanted to put to use. My brother in law supplied me with some cedar and maple planks that he cut himself and I wanted to give them a try. So we christened our new grill with a delicious fish dinner.
We did a taste test and the cedar won hands down. I’m sure I’ll find the maple will work better than cedar for other food; just don’t know what that is yet. I’ll keep you posted. The smoky cedar flavor of the whitefish was outstanding. It was a challenge to keep the grill hot enough because the wind coming off Lake Huron was strong enough to carry off a small person but Craig persevered and the dinner was a success.
2 pounds whitefish filets
1 lemon, sliced
1 lime sliced
Fresh dill, several springs or heads, chopped coarsely
Fresh flat leaf parsley, 3 or 4 large springs, chopped coarsely
1 to 2 teaspoons olive oil
Salt and pepper
Place cedar planks in water and weigh them down with a heavy plate to ensure they become saturated.
Set grill to medium-high. Place fish filets on cedar plank, skin side down. Lightly coat the surface of whitefish with oil, salt and pepper. Add lemon and lime slices to fish followed by parsley and dill.
Place planks on grill and roast until just cooked through, 12 to 15 minutes or until fish is opaque and flakey.
Here are a few photos from the weekend including the beautiful bougainvillea I bought at the farmers market. I forgot to mention to Craig that it had some very serious thorns. He had a bit of a fight with it on the way to the car. Luckily neither Craig nor the plant were seriously injured. We had a chance to meet some new friends (farm animals) and spend time with old friends too. It was a nice weekend!