Fish topped with Etoufee'

I would do one or the other. If you're going to go through the effort to cook fish on a cedar plank, I wouldn't drown it in etouffee. You'll drown the flavor that you work to get with a cedar plank.

This is acctualy a very good dish IMO. Do a pan fried catfish or tilapia fillet, use a seasoned white and yellow corn meal breading and pan fry. You can get away with a very simple box/pack crawfish or shirmp etoufee' for this dish. I make it quite often and it is a hit.

I did a Mahi topped w/ crawfish etoufee recently and it was great. If you can make a roux than the rest is pretty easy....and FWIW, I think making a roux is pretty simple.

Blackened vs Bronzed.. Learn to bronze fish for a more smoke free experience.It tastes better in my mind because the butter taste stays on the fish,Just use a non-stick skillet and get it hot but not white hot,dip fish in melted no0salt butter, season with blackening spice (Iuse Paul Prudhome)place season side down then season upside,cook for 2-4 minutes per side depending on thickness less than 1 inch ideal.As you get better regulating heat you can do this with very little smoke.Good Luck