| CATEGORY |
CUISINE |
TAG |
YIELD |
| Seafood |
Venetian |
Fish |
4 |
Servings |
INGREDIENTS
| 4 |
sm |
Sole fillets |
| 4 |
tb |
Mint; chopped |
| 4 |
tb |
Parsley; chopped |
| 1 |
|
Clove garlic; minced |
| 4 |
tb |
Sweet butter |
|
|
Coarse salt |
|
|
Pepper; ground |
| 1 |
|
Lemon; quartered |
INSTRUCTIONS
From: Joel.Ehrlich@salata.com (COLLECTION)
Date: 20 Jan 1995 14:51:10 -0000
Wipe the fillets dry using paper towels. Score each fillet against the
grain twice using a knife. Combine the mint, parsley and butter. Mix
thoroughly. Season with salt and pepper to taste. Cover a broiler pan with
aluminum foil. Place the fillets on the pan. Spread half of the herbed
butter equally over the fillets. Turn the fillets over. Spread the
remaining herbed butter equally over the second side of the fillets. Set
aside. Preheat the broiler. Broil the fillets 2 or 3 minutes on the first
side. Turn the fillets using a spatula. Broil on the second side until the
fillets begin to flake when tested with a fork (roughly 3 or 4 minutes) -
don't let them overcook. Place the fillets on individual plates. Drizzle
the pan juices over. Garnish with lemon wedges.
REC.FOOD.RECIPES ARCHIVES
/FISH
From rec.food.cooking archives. Downloaded from Glen's MM Recipe Archive,
http://www.erols.com/hosey.
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