Soak ceader plank over night.

Remove the seeds from the peppers and chilies.

Finley dice peppers, chilies and shallots and mix well together forming relish.

Preheat oven/grill to about 475. Once heated place plank in oven/grill and allow to heat for 5 min.

While plank preheats lightly coat fish with oil and season with salt and cayenne powder.

Lightly coat cooking side of plank with oil.

Place alternating slices of lemon and lime on plank forming bed. Place fresh parsley onto this bed of citrus.

Place fish onto bed of parsley and citrus.

Add pepper relish on top of fish.

Cook until desired doneness about 15 min give or take depending in fish and cut.