Cedar Planked Snook Stuffed with Crab and Spinach

  • 2 Cedar planks, untreated, soaked in water for minimum 1 hour
  • 1 cup orange segments
  • 1 small cucumber, peeled and seeded and thinly sliced
  • 2 small carrots, thinly sliced
  • 1 small red onion, thinly sliced
  • 1 jalapeno, finely diced
  • ¼ cup cilantro, chopped
  • ¼ cup white wine vinegar
  • ¼ cup olive oil
  • salt and pepper
  • 2 cups crabmeat
  • 1 cup blanched spinach, squeezed and coarsely chopped
  • 1 cup Panko (Japanese) breadcrumbs
  • 1 cup cream cheese
  • 1 cup shredded mozzarella
  • 1 small red onion, diced
  • 2 green onions, diced
  • ¼ cup Parmesan cheese
  • 1 pinch nutmeg
  • salt pepper and bbq seasoning
  • 4 large fillets snook (pickerel/walleye)
  • 8 large bay scallops, sliced into quarter inch thick medallions

Place the orange segments, cucumber, carrots, red onion, jalapeno, cilantro, white wine vinegar, and olive oil in a large bowl. Season with salt and pepper and toss well. Set aside.
Place the crabmeat, spinach, Panko breadcrumbs, cream cheese, mozzarella, red onion, green onions, Parmesan cheese and nutmeg in a large bowl. Season with salt, pepper and bbq seasoning and set aside. Preheat grill to high heat.
Place the snook filets on a flat surface and with a sharp knife, cut a pocket in the snook and open it up with your fingers.

Place two snook fillets on each plank. Take the crab stuffing, and gently but firmly stuff each of the filets. Fan the sliced scallops over the top of each stuffed filet and place the two planks in the grill. Close the lid and hot smoke for 20 to 25 minutes, or until the cheese is ooey gooey and hot on the inside and the scallops have a golden brown smoky color

Serve with orange cucumber salad
Serves 4