Tuesday, August 14, 2007

Great sauce
--San Francisco Sole (Flounder)



San Francisco Sole (Flounder)
The Big Book of Outdoor Cooking & Entertaining Copyright 2006

8 tablespoons (1 stick) butter, preferably unsalted I used light butter (and much less)
2 tablespoons Dijon mustard
1 tablespoon fresh lemon juice
3 tablespoons lemon-flavored oil or vegetable oil
2 ½ to 2 ¾ pounds petrale sole fillets, preferably 6 to 12 fillets or 6 flounder fillets I used flounder
Coarse salt, either kosher or sea salt, and freshly ground black pepper
Lemon wedges

Fire up the grill, bringing temperature to medium-high. Place a well-oiled small mesh rack over the grate.

While the grill heats, warm the butter in a small saucepan with the mustard and lemon juice, stirring to combine. Keep warm.

Pour the oil over the fillets, coating them evenly. Drain off any excess oil. Salt and pepper the fillets.

Place the fillets on the grill rack. Presuming fish are between ¼ and ½ inch thick, cook for about 2 ½ to 3 minutes per side, moving them only to turn once with a spatula. The fillets are ready when white and flaky throughout.

Serve the fillets hot, topped with some of the butter, and arrange lemon wedges on the side.
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This picture isn't very enticing but trust me, this fish was delicious. I somehow overlooked the fact that recipe called for an entire stick of butter but even with using only 3 tablespoons of light butter (and adjusting the mustard and lemon juice accordingly - I just mixed it to taste), this was a great sauce. This recipe went great over rice.

You could just as easily pan fry or broil this fish if you didn't have a mesh rack for your grill. This was a grilling cookbook though so of course that's the only option they suggest but this fish cooks so quickly, it doesn't really how you cook it, it ends up pretty much the same. I'm trying to use my grill a lot more because we finally put a gas gauge on our propane tank and now we know that the tank is practically full. Our last tank lasted four years but that was a smaller grill. I was afraid this 3-burner, larger grill was sucking up a lot more propane but apparently it isn't.

I've really been enjoying the flounder but maybe it's time to try something else. It's time to renew my Costco membership so I'm putting off that trip as long as I can but next time maybe I'll get some cod.

Blast From The Past: Baked Lemon Chicken from April 2007. I really, really need to remember to make that again. I loved it. (Funnily enough, I just saw that Brilynn posted about Lemon Chicken today.)

Question of the Day: How often do you grill food? Do you grill outdoors all year round?

4 comments:

Anonymous said...

We use the grill year round, but only about once every week or two. I use the term "we" loosely, as it is DH who does the grilling. I have never cooked on either the grill or barbecue pit.

Jan

Annie said...

I don't grill very often partially because I don't own a grill and I guess it kind of scares me.

I've never been too good at it. Although, I did grill some turkey burgers last night on my stove top grill and they turned out great. I realized the secret (for me at least) is to check the meat with an instant thermometer. There's never any guessing if it's cooked or not. It's probably the best tool I have in the kitchen!

Alisha said...

I go through phases of grilling -- but we do grill year round here.

I don't do a whole lot of grilling in the summer, though, it's just too dang hot.

Mrs. L said...

We just bought a big batch of sole at Costco so I'll have to have my husband try this!

I too, go through grilling phases. We use it occasionally in the winter, cuz, well, winter here in our area really isn't winter.