GRILLED LEMON SOLE WITH LEMONGRASS BUTTER

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Grilled Lemon Sole with Lemongrass Butter image

Make and share this Grilled Lemon Sole with Lemongrass Butter recipe from Food.com.

Provided by Gingerbear

Categories     Lunch/Snacks

Time 40m

Yield 4 serving(s)

Number Of Ingredients 10

4 lemon sole (350-450g/12oz-1lb)
15 g butter, melted
salt & freshly ground black pepper
1 stalk lemongrass, outer leaves removed and the core very finely chopped
1/2 finely grated lime, zest of
2 teaspoons lime juice
1 cm fresh gingerroot, very finely chopped
2 tablespoons chopped parsley
100 g slightly salted butter, softened
1 tablespoon Thai fish sauce (nam pla)

Steps:

  • First make the lemongrass butter: put everything into a food processor and season well with black pepper.
  • Blend until smooth, then spoon the mixture into the centre of a large sheet of clingfilm, shape into a roll 4cm/1½in thick, wrap and chill in the fridge or freezer until firm.
  • When the butter is firm, preheat the grill to high.
  • Trim the fins and tails of the fish with kitchen scissors.
  • Brush the fish on both sided with the melted butter and season with a little salt and pepper.
  • Depending on the size of your grill, cook them 1 or 2 at time, dark side up, on a buttered baking tray or the rack of a grill pan for 4½-5 minutes.
  • Keep warm while you cook the rest.
  • Unwrap the lemongrass butter and slice into thin rounds and serve on top of the fish.

Nutrition Facts : Calories 208.9, Fat 23.3, SaturatedFat 14.8, Cholesterol 61.8, Sodium 514, Carbohydrate 0.5, Fiber 0.1, Sugar 0.2, Protein 0.5

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