Cedar Plank Whitefish & Roast Corn Relish

Recipes
February 25, 2010

Cedar Plank Whitefish & Roast Corn Relish

“Stolen with permission” from Chef Laco Seeber of T-Bones Steakhouse, this simple recipe is delicious, nutritious and so easy to make at home. T-Bones Steakhouse can be found in the heart of St. Charles, Illinois; a Chicago suburb and provides a culinary adventure to food enthusiasts from the moment they step in the door. No detail has been overlooked and yet the menu prices are very reasonable.
All of T-Bones steaks are from Allen Brothers and are wet aged for 35-42 days. Diners also get the choice of various crusts and sauces with their selection of steak. Some of the crusts and sauces include blue cheese, sweet onion & parmesan, red wine shallot, chimichurri and herb butter. T-Bones is also known for their seafood with Halibut T-Bones Steaks and of course the Cedar Planked Whitefish, and with the savory sides such as Gruyere Mac & Cheese, Shishitsu Peppers, Grilled Asparagus Hollandaise, Roasted Wild Mushrooms and Pecorino Fries there really is something for everyone on the menu. 
If you are in the area you have to stop by!

About the chef: born in Buenos Aires, Argentina, as a child, Ignacio (Laco) Seeber would spend hours in the kitchen with his mom, absorbing all she did while cooking and baking. Although he didn’t realize it at the time, Seeber had found his calling. In 1992, he visited friends in Chicago, where he also found his home. 
He attended college with a plan to enter into the business world, but kept coming back to cooking. In 1997, he realized his dream and enrolled in the Cooking and Hospitality Institute in Chicago. After graduating, he worked in several high-profile restaurants, including Coco Pazzo Café and Don Juan. 
In 2002, he joined the Francesca Restaurant Group and spent 4 year at Francesca’s Forno, where he enjoyed the daily challenges in the kitchen and the adrenaline rush of working a busy line. He has a passion for quality meat, so he finds himself right at home at T-Bones and he lives in the Rogers Park neighborhood of Chicago.

NB: This recipe calls for cedar planks which are available on line (www.amazon.com) or at specialty cooking stores.

T-Bones Steakhouse 
1890 W. Main Street 
St. Charles, IL. 
630 762 0200

Cedar Planked Whitefish with Roasted Corn Relish is served at T-Bones Steakhouse for $21.00.

This recipe makes 2 restaurant servings.

Cedar Planked Whitefish with Roasted Corn Relish Ingredients:
2 cedar planks
2 x 8 oz white fish filet
2 fresh corn cobs
1 red pepper
1 red onion
4 scallions
1/2 cup chopped parsley
1/2 cup extra virgin olive oil
salt and pepper

Whitefish Instructions:
Pre-heat oven to 400 degrees.
Brush the cedar planks with olive oil, season the fish with salt and pepper and place on top of the oiled cedar plank.
Bake in the oven at 400 degrees until done. (Approximately 9 minutes.)

Roasted Corn Salad Instructions:
Grill the corn until almost charred. Set aside to cool.
Then cut the red pepper in small dice, same with the red onion.
Chop the parsley roughly and thinly sliced the scallions.
Once the corn is cold, take the grains off the cob with a knife.
Place in a mixing bowl with the other vegetables and parsley.
Season with salt and pepper and add the remaining olive oil.

Plating Instructions:
Place the fish in a plate and spoon the corn mixture on top.
Garnish with a lemon wedge.
 

The following nutritional analysis is based on a 6 oz. serving at home.

Nutrient Name Nutrient Value Unit Daily Value %
 
Calories 310     
Calories from Fat 200     
Total Fat 23  g   35% 
Saturated Fat 3  g   15% 
Trans Fat 0  g    
Cholesterol 45  mg   15% 
Sodium 70  mg   3% 
Carbohydrates 13  g   4% 
Dietary Fiber 2  g   8% 
Sugars 3  g    
Protein 16  g    
Vitamin A   IU   20% 
Vitamin C   mg   45% 
Calcium   mg   4% 
Iron   mg   6% 

Nutritional information provided by www.foodcalc.com