By Ray Lampe, Dr. BBQ

• 1½ lbs Redfish filets
• 2 cedar planks, soaked for an hour in water
• 2 limes, thinly sliced
• ½ teaspoon kosher salt
• ½ teaspoon chili powder
• ¼ teaspoon black pepper
• 1?8teaspoon cayenne (optional)
• Olive oil
• ¼ cup minced cilantro

Prepare the Egg to cook indirect at 400°. In a small bowl combine the salt, chili powder, pepper, and cayenne if you’re using it. Lay the slices of lime on the planks covering as much of the surface as possible. Brush the fish lightly with olive oil. Lay the filets on top of the lime slices. Season the fish liberally with the spice mixture. Sprinkle with the cilantro. Put the planks on the Egg and cook for about 30 minutes until the fish is firm and ready to flake. Serve on the planks garnished with additional Cilantro.

Makes 4 servings