Cedar Plank Shrimp-Stuffed Sole
Prep Time
Serves
Cooking Mode
1 cedar plank
7 oz. cooked salad shrimp
3 tbsp melted butter, divided
2 tbsp lemon juice
2 tsp chopped fresh dill or tarragon
2 tbsp chopped fresh parsley, divided
1 garlic clove, minced
salt and white pepper to taste
1 ¼ lb approx. sole fillets (4 large or 8 small)
lemon slices for garnish
1 cedar plank
7 oz. cooked salad shrimp
3 tbsp melted butter, divided
2 tbsp lemon juice
2 tsp chopped fresh dill or tarragon
2 tbsp chopped fresh parsley, divided
1 garlic clove, minced
salt and white pepper to taste
1 ¼ lb approx. sole fillets (4 large or 8 small)
lemon slices for garnish
Directions
1Soak cedar plank in cold water at least 2 hr. Preheat barbecue to medium-high. Place the shrimp, 2 tbsp (30 mL) of the butter, lemon juice, dill or tarragon, 1 tbsp (15 mL) of the parsley and garlic in a bowl. Season with salt and pepper. Toss to combine. Set the pieces of sole flat on work surface. Divide and set an equal amount of the shrimp mixture at one end of each piece of sole. Roll the sole around the shrimp mixture.
2Remove the plank from the water and dry one side. Set the rolled fish on the dry side of the plank. Brush fish with the remaining butter. Set the plank on one side of a barbecue preheated to medium-high. Turn the heat underneath the plank to low and leave the other side of the barbecue at medium-high. Close the lid and cook 12 to 15 min., or until fish is just cooked through.
3Transfer plank to a serving tray. Garnish with lemon slices and sprinkle with remaining parsley to serve.
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Personal Note
Personal Note