American · Dinner
Minnesota Grilled Whitefish Cedar Plate
Minnesota Boundary Waters tradition reading a fresh lake whitefish fillet grilled on a cedar plank with maple butter glaze and dill, plated alongside grilled fingerling potatoes and a quick wild rice and apple slaw for the Lake Country weeknight grill plate.
$$$
15 minsPrep
40 minsCook
55 minsTotal
MediumLevel
Nutrition per serving
685Calories
38gProtein
28gFat
68gCarbs
24gSugar
5gFiber
745mgSodium
82mgChol
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Instructions
1
Prep
Soak both cedar planks in cold water 60 minutes weighted down. Pat whitefish dry, halve fingerlings lengthways. Core and julienne apples, finely chop shallot and garlic. Pick and chop dill and chives, halve lemons.
2
Sweat
Heat 2 tbsp olive oil in a medium pot over medium 2 minutes. Add shallot, cook 2 minutes until softened. Stir in wild rice and vegetable stock, bring to boil 2 minutes, reduce to low, cover and simmer 25 minutes until grains split.
3
Char
Heat grill pan over medium-high 4 minutes. Toss fingerlings with remaining 2 tbsp olive oil, garlic, and 0.5 tsp salt. Grill cut-side down 12 minutes total, turning once, until charred and tender.
4
Build 1
Melt butter with maple syrup, Dijon, half the dill, and 0.5 tsp salt in a small pan over low 2 minutes until glossy.
5
Grill
Set soaked planks on grill pan over medium-high 3 minutes until they crackle. Lay whitefish skin-side down on each plank, brush generously with maple glaze, season with remaining salt and pepper. Cover loosely with foil 10 minutes until fish flakes easily.
6
Build 2
Stir cooked wild rice with julienned apples, apple cider vinegar, chives, and remaining dill. While rice cools 2 minutes, rest whitefish on the planks 2 minutes.
7
Rest and plate
Mound wild rice slaw on each plate, lay whitefish over, arrange fingerlings alongside, drizzle remaining maple glaze, rest lemon half on the rim of each plate.
Recipes use AI and Edamam. Always check for allergens before cooking. Spotted something wrong—email us at hello@grubplanit.com.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 440g (15.5 oz) skin-on lake whitefish fillet
- 2 untreated cedar grilling planks
- 120g (4.2 oz) wild rice blend
- 400g (14.1 oz) fingerling potatoes
- 2 medium Honeycrisp apples
- 6 tbsp pure maple syrup
- 20g (large handful) fresh dill
- 60g (2.1 oz) unsalted butter
- 4 tbsp extra-virgin olive oil
- 2 tbsp apple cider vinegar
- 2 tsp Dijon mustard
- 480ml (2 cups) vegetable stock
- 60g (2.1 oz) shallot
- 4 garlic cloves
- 2 medium lemons
- 1.5 tsp fine sea salt
- 0.5 tsp ground black pepper
- 16g (large handful) fresh chives