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North Charles Street

6213 N. Charles Street
Baltimore MD 21212
Mon - Sat: 7 am - 8 pm
Sun: 8 am - 7 pm


Roland Avenue

5113 Roland Avenue
Baltimore MD 21210
Mon - Sat: 8 am - 7 pm
Sun: 8 am - 6 pm



  • Prep Time: 2 hours
  • Cook Time: 20 minutes
  • Serves: 4

The combination of smoky cedar with thick, flaky rockfish sends these tacos over the top.




1 Fire & Flavor cedar plank

2 lbs. fresh rockfish filets, skin on

2 t. dried thyme

1 t. coarse kosher salt

1 t. fresh ground black pepper

2 t. chili powder

1 lime, cut in wedges

1/4 c. fresh cilantro, chopped

1 T. olive oil


1/2 c. mayonnaise, light or regular

1/2 t. sriracha


8 whole wheat tortillas, warm

1 1/2 c. guacamole

1 pkg. broccoli slaw


To Prepare

Soak cedar planks in water for 2 hours. Drain water, and set plank aside. In a small bowl, mix thyme, salt, pepper and chili powder.

Place rockfish filets skin side down on soaked cedar plank. Rub surface of fish with seasoning. Drizzle with olive oil.


Light grill to medium-high direct heat. When fire is ready, place cedar plank with fish in the center of the grill rack. Cover grill and cook for 15 minutes.


Meanwhile, mix together mayo and sriracha. Set aside.


When fish is cooked, the meat will appear white and opaque. You may need to continue cooking for another 5 minutes, depending on the thickness of the fish. When done, transfer entire plank to a platter and top with fresh cilantro and a squeeze of lime.


To Serve

Set out warm tortillas, sriracha mayo, guacamole and broccoli slaw with the grilled rockfish, for guests to assemble their own tacos.

Pair with Union Craft Brewing Duckpin Ale.

Eddie's Recipe Tip:

Use leftover sriracha mayo to spread on grilled corn.