Name: Grilled Sole with Catalan Fruits & Nuts
Yield: Serves 4
Cuisine: Spain
Ingredients: 1 tablespoon all-purpose flour; 2 tablespoons extra-virgin olive oil; 2 tablespoons (¼ stick) unsalted butter; Fresh lemon juice (optional); ½ cup minced shallots; 2 tablespoons brandy; ¾ cup fresh orange juice, or more to taste; 3 tablespoons pine nuts, toasted (see box); 3 tablespoons currants; 1 tablespoon sugar, or more to taste; ½ cup heavy (whipping) cream; Salt and freshly ground black pepper; 4 pieces (each 6 to 8 ounces) Dover sole or mahimahi fillet, checked over for bones (see box); ¼ cup fresh orange juice; 1 clove garlic, minced

Preparation info

Serves
4

Difficulty
Easy

Appears in

The Barbecue Bible

By Steven Raichlen

Published 1998

About

Grilling isn’t particularly prevalent in Spain, but live-fire cooking lends itself to a number of Spanish preparations. Consider the following specialty from La Cuineta, a restaurant in Barcelona’s Barri Gòtic (medieval district) that positively oozes charm. The chef uses sole (Dover sole, that is), which is much firmer and meatier than what passes for sole in the United States. If you live in a large city, you may be able to find fresh Dover sole or halibut, but any grillable fish will wor