Maple-Planked Mahimahi With Charmoula

• 1 (15 x 6 1/2 x 3/8-inch) maple wood grilling plank
• 1/2 cup chopped fresh flat-leaf parsley
• 1/2 cup chopped fresh cilantro
• 2 tablespoons fresh lemon juice
• 2 tablespoons extravirgin olive oil
• 1 1/2 teaspoons ground cumin
• 1 1/2 teaspoons paprika
• 1/4 teaspoon ground red pepper
• 1 garlic clove, minced
• 3/4 teaspoon salt, divided
• 4 (6-ounce) mahimahi or other firm white fish fillets (about 1 inch thick)
• Cooking spray
• 2 cups hot cooked basmati rice

1. Immerse and soak plank in water 1 hour; drain.
2. Prepare grill, heating one side to medium and one side to high heat.
3. Place parsley and next 7 ingredients (through garlic) in a food processor; add 1/4 teaspoon salt. Process until herbs are finely chopped.
4. Lightly coat fish with cooking spray; sprinkle with remaining 1/2 teaspoon salt.
5. Place plank on grill rack over high heat side of grill. Cover and grill 5 minutes or until lightly charred. Carefully turn plank over; move to medium heat side of grill. Place fish, skin sides down, on charred side of plank. Cover and grill 12 minutes or until fish flakes easily when tested with a fork or until desired degree of doneness. Serve with sauce and rice.

maple wood grilling plank, parsley, fresh cilantro, lemon juice, extravirgin olive oil, ground cumin, paprika, ground red pepper, garlic, salt, mahimahi, cooking spray, basmati rice

Taken from www.myrecipes.com/recipe/maple-planked-mahimahi-with-charmoula (may not work)