Cedar Plank Mahi Mahi with Cilantro Sauce

1. Prepare Cedar Plank: Soak your cedar plank overnight, ensuring it is completely submerged. Pat the plank dry and lightly coat with canola oil. Season with salt and pepper.

2. Preheat Grill: Preheat your grill to 350-400°F. When up to temperature, add the plank and heat for five minutes.

3. Season Fish: Season your Mahi Mahi fillets with oil, salt, and pepper. Place on the cedar plank. Close the grill lid and only open to extinguish any small flames that form on the plank using a spray bottle. Turn down the grill temperature if flames continuously form. Keep the grill closed as much as possible to allow the cedar smoke to flavor the fish.

4. Cook Fish: Cook the Mahi Mahi until the internal temperature reaches 120-125°F.

5. Prepare Sauce: While the fish is cooking, combine honey, water, rice wine vinegar, white wine, cornstarch, garlic, red pepper flakes, lemon rind, and lemon juice in a small pot. Stir and heat until well mixed and thickened. Remove from heat.

6. Add Cilantro: Add chopped cilantro to the sauce just before serving to maintain its color and freshness.

7. Serve: Plate the Mahi Mahi and spoon the cilantro sauce over the fillets. Serve and enjoy!