Broiled Cilantro Chimichurri Dover Sole Recipe 465 Food

BROILED CILANTRO CHIMICHURRI DOVER SOLE RECIPE - (4.6/5)

Steps:

• Add the Cilantro Chimichurri to a shallow baking dish or a heavy-duty zip-lock bag. Add the Sole fillets and make sure both sides are well coated. Let the fish marinate for at least 30 minutes, and up to 1 hour. Preheat the broiler, place the marinated fish fillets on a baking sheet, and sprinkle them lightly with salt and pepper. Place the baking sheet under the broiler just until the fish is cooked through, 3 to 4 minutes. Notes: This Cilantro Chimichurri is a delicious marinade for all sorts of fish and shellfish. It's especially good with salmon and shrimp.

CHIMICHURRI SAUCE

Steps:

• Combine the vinegar, garlic and a generous pinch of salt in a blender and blend on low until smooth. Add the parsley, cilantro, oregano, ice and jalapeno and blend on medium speed. With the blender running, slowly drizzle in the olive oil and puree until smooth, about 1 minute, stopping to scrape down the sides if necessary. Season the chimichurri with more salt and pepper and transfer to a serving bowl, cover with plastic and refrigerate until ready to serve.

HOW TO MAKE THE BEST CHIMICHURRI SAUCE

Steps:

• To the container of a blender or food processor, add the parsley, oregano, cilantro, onion, and garlic and pulse to mince. Add the red pepper flakes, olive oil, vinegar, and lemon juice and pulse 2-3 times to mix. Season with kosher salt and add more to taste. Or, finely mince all of the ingredients with a sharp knife, then whisk with the olive oil, vinegar, and lemon juice in a bowl or shake in a covered glass jar. Make ahead and store in the refrigerator 1-3 days or until ready to serve.

BROILED SOLE FILLETS WITH GARLIC HERB SAUCE

Steps:

• Preheat the broiler.
• Grease a baking sheet.
• Whisk together the oil, lemon juice, garlic and parsley in a small bowl.
• Season to taste with salt and pepper.
• Arrange the fillets on the prepared baking sheet.
• Drizzle with some of the flavored oil.
• If the fillets are less than 1/4 inch thick, broil for 2 to 4 minutes, until the fish is firm and barely cooked through.
• If the fillets are thicker, broil for 8 to 10 minutes per inch of thickness.
• Serve hot.