Broiled Lemon Sole

Name: Broiled Lemon Sole
Cuisine: France
Ingredients: 3 tablespoons virgin olive oil; 2 tablespoons balsamic vinegar; Pepper from the mill; Salt; 4 scallions, finely slivered; 2 cups rice pilaf; 1 teaspoon peeled and finely grated fresh ginger; ½ teaspoon finely grated lemon rind; 2 tablespoons dark “light” soy sauce; 1½ to 2 pounds thickest available lemon sole fillets, cut into 6 equal portions

Preparation info

FCR—
6
servings

Difficulty
Easy

Appears in

The New Making of a Cook

By Madeleine Kamman

Published 1997

About

Lemon sole is a large winter flounder also known as black back flounder, which I remember fondly from my Philadelphia years. This presentation mixes Atlantic, Mediterranean, and China Sea ingredients and can be executed with any other thick fillets of fish. Light soy sauce is less salty than the regular soy sauce.

Ingredients

1½ to 2 pounds thickest available lemon sole fillets, cut into 6 equal portions
2 tablespoons dark “light” soy sauce

Method

Set the pieces of fish on an oiled rack set over a broiler pan. Mix the soy sauce, vinegar, and olive oil together and divide into two equal parts; one will serve as marinade, the second as dressing. Brush the first half evenly over all six portions of fish and let marinate, unrefrigerated, for 30 minutes covered with plastic wrap.

Preheat the broiler. Broil the fish 4 minutes 4 inches