Grilled Lemon Sole with Lemongrass Butter

Recipe by Gingerbear
MAKE IT SHINE! ADD YOUR PHOTO
READY IN: 40mins
SERVES: 4
UNITS: US

INGREDIENTS

Nutrition
  • 4
    lemon sole (350-450g/12oz-1lb)
  • 15
    g butter, melted
  • salt & freshly ground black pepper
  • For the lemongrass butter
  • 1
    stalk lemongrass, outer leaves removed and the core very finely chopped
  • 12
    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)
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DIRECTIONS

  • 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.
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