Dan's Grilled Sole or Plaice Recipe
A very good source of vitamin B12 and A and D vitamins, plaice is also an excellent source of omega 3 fatty acids.
Born with eyes either side of their heads, plaice are beautifully camouflaged on their ocean floor habitat by their dark colour and characteristic orange spots. As they grow their eyes migrate to the right side of the head. They live at depths of up to 250 metres and migrate over large distances.
Cover a grill pan with tin foil and oil it lightly.
Trim the fins and tail from the fish with kitchen scissors.
Make three diagonal slashes across the dark side of the fish.
Squeeze the juice from half the lemon or the lime.
Fold the citrus juice slowly in to the butter with a fork.
Grill the fish white side up for two minutes.
Turn the fish over and fill the slashes with half of the lemon butter. Put the other half in the freezer.
Grill dark side up for 2 – 3 minutes.
Garnish with the rest of the butter, in curls if possible.
Serve immediately.
Ingredients
Directions
Cover a grill pan with tin foil and oil it lightly.
Trim the fins and tail from the fish with kitchen scissors.
Make three diagonal slashes across the dark side of the fish.
Squeeze the juice from half the lemon or the lime.
Fold the citrus juice slowly in to the butter with a fork.
Grill the fish white side up for two minutes.
Turn the fish over and fill the slashes with half of the lemon butter. Put the other half in the freezer.
Grill dark side up for 2 – 3 minutes.
Garnish with the rest of the butter, in curls if possible.
Serve immediately.
