PETRALE SOLE RECIPE GRILLED RECIPES

Steps:

• Combine flour, cornmeal, paprika, 1/2 teaspoon salt, and pepper in a large, shallow plate. Dredge fish, one at a time, in mixture.
• Heat oil in a large, nonstick sauté pan over high heat just until smoking. Carefully add fish fillets in a single layer. (Do not overlap fillets or overcrowd the pan.) Cook over high heat 1 1/2 to 2 minutes or until golden brown and slightly crispy on one side.
• Turn fish fillets over with a spatula. Add tarragon and butter to pan. Cook about 1 minute or until fillets just begin to flake and butter turns golden brown. Transfer fillets to serving plate. Season to taste with salt. Serve warm with lemon wedges.

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.