Lemon sole is so delicate and nice it really doesn’t need a lot or any spice when cooked. So I had to be careful with this recipe. I wanted to add a subtle flavour without overpowering the fish.
Get this right and you are in for a real treat. Seafood fans… you’ve got to give this one a go.
Although a fish holder could be used to cook the sole, I like to cook it on skewers, turning the fish for about five minutes until just cooked through. You know you won’t overcook your fish as it will begin to fall apart into the flames if you do.
I recommend getting a good spice grinder like the Waring I use to ensure your spices and other marinade ingredients are finely ground and smooth.
I stir in a finely chopped green chilli or two to the finished marinade and let it sit for about an hour. The marinade takes on the flavour of the chilli without making it spicy. I love my hot spices but with sole you need to tone it down a bit.
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- 4 - 6 lemon sole fillets
- 3 tablespoons light olive oil
- 4 cloves garlic - smashed
- 1 teaspoon cumin seeds (roasted for best results)
- 1 teaspoon coriander seeds (roasted for best results)
- 1 tablespoon smoked paprika
- Zest of one lime - grated
- Juice of two limes
- 1 - 2 green chillies - finely chopped (optional)
- 1 tablespoon melted butter
- Salt and pepper to taste
- Prepare your marinade. I do this a good couple of hours before using it to allow the flavours to get to know each other.
- Place the olive oil, garlic, cumin seeds, coriander seeds, lime zest, smoked paprika and lime juice in a spice grinder or small food processor.
- Grind until very smooth and set aside.
- When ready to cook, light your charcoal barbecue and wait until the coals are good and hot. I use the two second rule. Place your hand over the coals. If it is burning hot after two seconds, you're ready to go.
- While your barbecue is getting up to heat, slice your sole fillets lengthwise into thin strips.
- Rub the marinade into the fish and allow to sit for about 15 minutes. No longer as the lime juice will begin to cook the fish.
- Skewer each fish strip in a few places to ensure that it is secure.
- When your barbecue is ready, place the skewers over the hot coals, turning regularly. It will only take about five minutes for the fish to cook through.
- Just before removing from the grill, baste the fish with the melted butter.
- Season with salt and pepper to taste. A good squeeze of lemon or lime won't hurt either.
Worth a mentions: I use a Waring spice grinder for grinding spice blends and pastes. You can order yours from my friends at Nisbets.