WEEKDAYS 1e|12c|p

Cedar Plank Fluke with Broccoli Stem Slaw

Michael Symon
Servings: 4
45 to 60 min

A dish you could have ready in under 60 minutes!

  • Ingredients
  • step-by-step directions
Cedar Plank Fluke:
  • 4 cedar planks (soaked in water for at least 30 minutes)
  • 4 6- ounce fluke fillets
  • 4 tablespoons olive oil
  • Kosher salt and freshly ground black pepper (to taste)
Broccoli Stem Slaw:
  • 1/2 cup slivered almonds, toasted
  • 1 1/2 pounds broccoli stems (peeled or store-bought julienned broccoli)
  • 1/4 cup rice wine vinegar
  • 1 tablespoon fresh lemon juice
  • 1 teaspoon granulated sugar
  • 1/3 cup olive oil
  • Kosher salt and freshly ground black pepper (to taste)
  • 1/3 cup dried cranberries
  • 1/4 cup mint leaves (finely chopped)
  • 1/4 cup parsley leaves (finely chopped)
  • For the Fluke: Preheat oven to 450º F. Place soaked and drained cedar planks on an aluminum foil lined baking sheet.
  • Season the fluke with salt and pepper to taste and drizzle with olive oil. Place fish on planks and bake in oven for 8-10 minutes or until fish flakes when pulled with a fork.
  • For the Broccoli Stem Slaw: In a large mixing bowl whisk together the rice wine vinegar, lemon juice, and sugar until sugar is fully dissolved. Slowly whisk in 1/3 cup of olive oil and season with salt and pepper to taste. Mix in almonds, broccoli, cranberries, mint and parsley. Serve a large spoonful of the slaw on top of fish and drizzle with olive oil.
  • To Toast Almonds: In a medium sized skillet over medium-low heat spread almonds in an even layer and toss occasionally for 5-6 minutes until golden brown and fragrant.
  • Tip: Feeling outdoorsy? Cook the fluke on the cedar plank just as easily on the grill!
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