Grilled lemon sole with lemongrass butter

Yield: 4 servings

Measure Ingredient
4 \N Lemon sole; (350-450g)
15 grams Butter; melted
\N \N Salt and freshly ground black pepper
1 \N Lemongrass stalk; outer leaves
\N \N ; removed, and core
\N \N ; very finely chopped
\N \N Finely grated zest of 1/2 lime
2 teaspoons Lime juice
1 \N Cm fresh root ginger; very finely chopped
2 tablespoons Chopped parsley
100 grams Slightly salted butter; softened, 1 tbsp
\N \N ; Thai fish sauce


1 For the Lemongrass Butter: Put everything into a processor and season with black pepper. Blend until smooth, spoon the mix into the centre of a large sheet of clingfilm, shape into a 4cm/1½" thick, wide roll and chill in the fridge or freezer until firm. When firm, preheat the grill to high.

2 Trim away the frills from either side of the fish, trim down the tail and snip off the fins. Brush on both sides with melted butter and season.

3 Depending on the size of your grill, cook one or two at a time dark-side up, on a buttered baking tray or rack of a grill pan for 4 ½-5 minutes.

Keep warm while you cook the rest. Unwrap the lemongrass butter and slice into thin rounds and serve on top of the fish.

Converted by MC_Buster.

Recipe by: Rick Stein

Converted by MM_Buster v2.0l.

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