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Cedar Plank Fluke with Broccoli Stem Slaw MICHAEL SYMON

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A dish you could have ready in under 60 minutes!

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)
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 450ยบ 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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