GRILLED LEMON SOLE WITH LEMONGRASS BUTTER
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
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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