GRILLED WHOLE SOLE WITH LEMON AND CAPER BUTTER RECIPE
This is a lovely way to prepare sole - the lemon and caper butter compliment it perfectly
Provided by Rebecca Smith
Categories Dinner, Main course
Total Time 25 minutes
Prep Time 10 minutes
Cook Time 15 minutes
Yield Serves: 2+
Number Of Ingredients 5
Steps:
Heat the grill to medium-high. Oil and season the sole and place on a well-oiled baking sheet. Grill for 10 to 15 minutes without turning, until they're cooked and beginning to flake.
Meanwhile, add 2tbsp water to the lemon juice. Heat a saucepan and add the butter. Let it foam and when it begins to turn slightly brown and smell biscuity, add the lemon juice, half at first, then taste the sauce and add the other half if you want. If the sauce begins to bubble fiercely, remove the pan from the heat. Add the capers and parsley and season well. Pour straight over the fish and serve immediately with new potatoes and wilted spinach.
Nutrition Facts : Calories 360 Kcal, FatContent 23 g, SaturatedFatContent 13 g
SOLE WITH BASIL BUTTER GRILLED IN A FOIL PACKET RECIPE ...
The basil butter is also great on steamed veggies and broiled chicken. The foil packets here contain snow peas and mushrooms. Flounder works well with this preparation too.
Total Time 15 minutes
Prep Time 10 minutes
Cook Time 5 minutes
Yield 4 serving(s)
Number Of Ingredients 8
Steps:
- Preheat grill to medium.
- To prepare the butter, stir together the butter ingredients and shape into a 2 inch long log. Wrap in plastic and refrigerate.
- Rinse fish and pat dry with paper towels.
- Tear off 4, 18 X 12 inch pieces of heavy duty foil and place one fish fillet on each piece and make sure to tuck under thin edges of the fish to prevent it from drying out.
- Top each fillet with some mushrooms, pea pods and the chives.
- Bring up 2 opposite ends of the foil and seal with a double fold. Fold remaining ends to completely enclose, leaving space for steam to expand.
- Grill foil packets for 4-6 minutes or until fish flakes when tested with a fork.
- Open foil packets carefully as to not get a steam burn and transfer fish and veggies to serving plates.
- Top each fillet with a 1/4 inch thick slice of the butter mixture and serve.
Nutrition Facts : Calories 148.2, FatContent 8.1, SaturatedFatContent 4.2, CholesterolContent 66.4, SodiumContent 389.5, CarbohydrateContent 3.1, FiberContent 1.1, SugarContent 1.6, ProteinContent 15.8
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