Skillet BBQ Sole for Two
B.C. sole fillets rolled and set in a skillet, tastily topped with a buttery mixture, before being cooked on the barbecue. If desired, you could also set some hot cooked vegetables, such as steamed green beans and nugget potatoes, in the skillet alongside the sole when serving it.
Recipe - Quality Foods
Skillet BBQ Sole for Two
Prep Time20 Minutes
Servings2
Cook Time12 Minutes
Ingredients
4 (about 90 gram each) sole fillets (see Options)
salt and ground white pepper, to taste
1/4 cup fish or chicken stock
2 Tbsp (1/8 cup) butter
1 Tbsp lemon juice
1/4 tsp paprika
pinch ground cayenne pepper
1 medium garlic clove, minced
1 Tbsp chopped fresh parsley (see Options)
lemon slices and parsley sprigs, for garnish
Directions
- Lay sole fillets flat on a work surface and season with salt and pepper. Now roll each fillet into a cylinder and set seam-side down in a 10-inch cast iron or other barbecue-safe skillet.
- Preheat barbecue to medium-high (about 425 F in the chamber). Place butter, lemon juice, paprika, cayenne and garlic in a small pot and set over medium heat. Heat until butter is melted, and then spoon mixture over the sole.
- Set skillet on one side of the barbecue and turn the heat off directly underneath it; leave the other side set at medium-high. Close lid and cook sole 10 minutes, or until cooked through. Sprinkle with parsley, and serve, garnished with lemon slices and parsley sprigs.
Options: If only large sole fillets are available, buy 2, about 180 gram ones, and serve one per person. Instead of parsley, try another chopped fresh herb, to taste, in this recipe, such as dill or tarragon. If you do that, garnish the fish with sprigs of that herb. You could also the sole with sliced baguette, for mopping up the tasty juices in the pan.
20 minutes
Prep Time
12 minutes
Cook Time
2
Servings
Shop Ingredients
Makes 2 servings
Sole - Wild Fresh Fillets, 250 Gram
$6.23 avg/ea was $7.48 avg/ea$2.49/100g
Windsor - Salt & Pepper Shakers, 155 Gram
$6.49$4.19/100g
Campbell's - Chicken Broth, 900 Millilitre
$2.69 was $2.99$0.30/100ml
Western Family - Salted Creamery Butter, 454 Gram
$6.79$1.50/100g
ReaLemon - Lemon Juice Squeezers, 125 Millilitre
$2.19$1.75/100ml
Mccormick - Paprika, 35 Gram
$6.99$19.97/100g
Mccormick - Ground Cayenne Pepper, 33 Gram
$6.99$21.18/100g
Garlic - Bulb, Mesh, 3 Each
$1.49$0.50 each
Parsley - Fresh, Bunch, 1 Each
$2.29
Lemons - Lemons Large, 1 Each
$0.89 was $1.19
Directions
- Lay sole fillets flat on a work surface and season with salt and pepper. Now roll each fillet into a cylinder and set seam-side down in a 10-inch cast iron or other barbecue-safe skillet.
- Preheat barbecue to medium-high (about 425 F in the chamber). Place butter, lemon juice, paprika, cayenne and garlic in a small pot and set over medium heat. Heat until butter is melted, and then spoon mixture over the sole.
- Set skillet on one side of the barbecue and turn the heat off directly underneath it; leave the other side set at medium-high. Close lid and cook sole 10 minutes, or until cooked through. Sprinkle with parsley, and serve, garnished with lemon slices and parsley sprigs.
Options: If only large sole fillets are available, buy 2, about 180 gram ones, and serve one per person. Instead of parsley, try another chopped fresh herb, to taste, in this recipe, such as dill or tarragon. If you do that, garnish the fish with sprigs of that herb. You could also the sole with sliced baguette, for mopping up the tasty juices in the pan.