I marinated some Striper in a mixture of lime juice, lemon juice, white wine, italian seasoning, virgin olive oil, and garlic for a few hours. Soaked the cedar plank in water for a few hours. Put the fish on the plank, and set it on the gas grill. I turned the burner directly under the plank off, and left the others on. My temp gage was in the 350 -400 range. I cooked until flaky.
It was awesome. The wife and kids loved it and the leftovers went to the dogs who though they had gone to heaven. My wife commented that it did not have any fishy taste. Couldn't figure that one out, but bottom line is she liked it.