Cedar Plank Shrimp-Stuffed Sole



Without peanuts Without gluten Without nuts Without Eggs

Nutritional Facts Per Serving

39 g
1 g
Show all nutrition facts

Nutritional Facts

1 4
  • Amount For Serving % Daily Value
  • Calories 270
  • Lipides 11 g
    • Saturated fat  6 g
  • Cholesterol 200 mg
  • Sodium  300 mg
  • Carbs 1 g
  • Protein 39 g


  • 1 cedar plank
  • 7 oz. (200 g) cooked salad shrimp
  • 3 tbsp (45 mL) melted butter, divided
  • 2 tbsp (30 mL) lemon juice
  • 2 tsp (10 mL) chopped fresh dill or tarragon
  • 2 tbsp (30 mL) chopped fresh parsley, divided
  • 1 garlic clove, minced
  • salt and white pepper to taste
  • approx. 1 1/4 lb (560 g) sole fillets (4 large or 8 small)
  • lemon slices for garnish


  1. Soak 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.
  2. Remove 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.
  3. Transfer plank to a serving tray. Garnish with lemon slices and sprinkle with remaining parsley to serve.

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