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© Meredith Corporation. All rights reserved. Used with permission.
Cook edamame according to package directions; drain. Set aside to cool.
Preheat broiler. Thaw fish, if frozen. Rinse fish; pat dry with paper towels. Cut fish into two portions. Measure thickness of the fish; set aside.
For dressing, in a small bowl whisk together maple syrup, balsamic vinegar, onion, honey mustard, oil, salt, and pepper.
Remove 2 tablespoons of the dressing; brush on all sides of the fish pieces.
Place fish on the unheated greased rack of a broiler pan. Broil 4 inches from heat until fish flakes easily when tested with a fork. Allow 4 to 6 minutes per 1/2-inch thickness of fish.
Meanwhile, in a large bowl combine napa cabbage, snow pea pods, and cooked edamame. Pour the remaining dressing over cabbage mixture; toss to coat. Divide cabbage mixture between two plates. Sprinkle with cherries and almonds. Top with fish.