Planked Chili Fish

White fish coated in a chili glaze on a grilling plank.

Plank chili fish is a delectable dish that combines the flavors of grilled fish with a spicy chili kick. It involves grilling fish fillets on a wooden plank, infusing them with a hint of smokiness and a burst of flavors from the chili-based dressing. The wooden plank not only adds a unique touch to the cooking process but also helps keep the fish moist and tender.

To prepare plank chili fish, start by soaking the hickory wooden plank in water for about an hour. This step ensures that the plank doesn’t catch fire during grilling. While the plank is soaking, prepare the chili dressing.

Serve the plank chili fish with a side of seasoned rice straight off the plank. It can also be transferred to a plate and paired with your favorite side dishes, such as stir-fried vegetables, noodles, or a fresh salad.

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Chili fish and rice being eaten of a grilling plank with a fork.
The chili fish can be eaten straight off the grilling plank to save on dishes and for a unique look.
Grilling plank in a barbecue with sweet chili fish fillet on it.
The final basting of the marinade includes the sweet chili sauce providing the red color and sugary glaze.
Looking down on a grilling plank topped with chili fish and a side of seasoned rice.
Serving the chili fish on the plank it was cooked on provides a unique and appealing presentation.
White fish coated in a chili glaze on a grilling plank.
Don’t be skimpy with the chili glaze as it provides the complementing flavors to the fish.

Planked Chili Fish Recipe

White fish coated in a chili glaze on a grilling plank.
Halibut is gently cooked on a plank in a barbecue then finished with a sweet chili sauce glaze.
Preparation 10 minutes
Cook 30 minutes
Ready in 40 minutes
Servings 2
CourseMain Dish


Seasoned Rice

  • 1 cup white rice
  • 1 teaspoon red bell pepper flakes

Sweet Chili Halibut

  • 2 fillets halibut
  • 4 tablespoons Shaoxing rice wine
  • 1 teaspoon soy sauce
  • 2 cloves garlic crushed
  • 4 tablespoons sweet chili sauce


  • 2 hickory planks
  • smoker


  • Preheat the smoker to 225 degrees F (120 degrees C).

Seasoned Rice

  • In a saucepan wash/rinse the rice 3 times.
  • Cover the rice with enough water to be one knuckle above the level of the rice. Sprinkle with the bell pepper flakes.
  • Bring the water to a boil over moderate heat with a lid on. As soon as it boils remove from the heat and put aside and leave for the rice to absorb the water.

Planked Halibut

  • Soak the hickory planks for an hour, or if in a rush at least 15 minutes.
  • Create the marinade in a bowl by combining the Shaoxing rice wine, soy sauce, and garlic.
  • Place a piece of Halibut on top of each plank towards one end then baste with the marinade. Place in the preheated smoker and cook for 25 minutes basting every 5 minutes.
  • Combine the remaining marinade with the sweet chili sauce.
  • Glaze the Halibut with the sweet chili sauce mixture and smoke for an additional 5 minutes to set.

To Serve

  • Place the cooked rice in a small bowl or cup then turn out on the plank to create a mound. Serve the whole plank topped with the sweet chili Halibut and rice.

Nutritional Information

Calories: 663kcalCarbohydrates: 94gProtein: 50gFat: 4gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 1gCholesterol: 111mgSodium: 684mgPotassium: 1138mgFiber: 2gSugar: 17gVitamin A: 449IUVitamin C: 1mgCalcium: 53mgIron: 1mg

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Portrait Photo of Saffron Hodgson cooking on a Camp Stove with a campfire in the background

About Saffron Hodgson

Outdoor cooking has been Saffron’s passion since she was young, often choosing to go camping and cook hearty meals over fire rather than stay inside, watch TV, and eat take-out. Today she is the driving force of Bush Cooking bringing the skills of cooking outdoors to thousands of people.

Learn more about Saffron Hodgson
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