Grilled Dover Sole With Horseradish Cream Food

GRILLED DOVER SOLE WITH HORSERADISH CREAM

Steps:

• Preheat the grill until very hot. Place the fish fillets on a rack in a single layer, spray with oil, and season well. Grill for 8-10 minutes, or until the fish is cooked through.
• Meanwhile, make the horseradish cream by mixing all the ingredients in a bowl until smooth. Season well and serve alongside the grilled fish.

TANGY FLANK STEAK WITH HORSERADISH CREAM

Steps:

• Trim fat from steak. Score a diamond pattern on both sides of steak. Combine steak and next 5 ingredients (steak through Worcestershire Sauce) in a large heavy zip-top bag. Seal bag and marinate in refrigerator for 8-12 hours, turning bag occasionally. Remove steak from bag; discard marinade.
• Prepare grill or broiler. Place steak on grill rack or broiler pan coated with cooking spray, and cook 7 minutes per side or until steak is desired degree of doneness. Cut steak diagonally across the grain into thin slices. Serve steak with Horseradish Cream.
• To make Horseradish Cream: Combine sour cream, chopped green onions and 1 tablespoon horseradish in a small bowl. Stir well. Cover and chill.

BROILED BASA FISH

Steps:

• Brush each fillet with butter.
• Sprinkle each fillet with salt and pepper, dill and fennel seeds to taste.
• Broil for 10 minutes or until done, about 4 inches from the broiler.

DOVER SOLE FILLETS WITH CASHEW CHUTNEY

Steps:

• For the chutney (prep time includes marinating chutney, you can make the night before), mix all ingredients and allow flavors to mingle for about 3 hours- if you are in a pinch, it's fine to marinate it for less time.
• Rinse fillets and pat dry-- make sure they are not slippery at all.
• Preheat oven to 375°F.
• Put olive oil in the bottom of a baking dish, tilt to coat bottom.
• Combine ginger garlic paste with tumeric, chili powder, cumin and salt and rub this all over the fillets on both sides.
• Take each fillet and place about 3 tablespoons of chutney near the wide end and roll it up.
• Place fillet rolls seam side down in the oiled dish.
• Bake in preheated oven.
• Fish are done when they flake with a fork, about 30 minutes (watch closely; if your fillets are a little smaller or they are rolled a little bigger, the cooking time will vary).
• Serves 4- 8, depending on the size of your fillets- we serve 2 per person.

HORSERADISH CREAM

Steps:

• Combine all ingredients and mix well.
• Cover and chill at least 1 hour to blend flavours.

ROASTED SALMON, BEETS, AND POTATOES WITH HORSERADISH CREAM

Steps:

• Heat the oven to 450°. In a large roasting pan, toss the beets with 1 tablespoon of the oil, 1/4 teaspoon of the salt, 1/4 teaspoon of the dill, and 1/8 teaspoon pepper. Cook in the upper third of the oven, stirring once, for 20 minutes.
• Remove the pan from the oven and push the beets to one side. Add the potatoes to the pan, next to the beets, and toss them with the remaining 1 tablespoon oil and 1/4 teaspoon of the salt. Return the pan to the oven and cook for 10 minutes. Stir the potatoes and beets, keeping them separate; return the pan to the oven.
• Meanwhile, oil a baking sheet. Put the salmon on the baking sheet and sprinkle with 1/4 teaspoon of the salt, the remaining 1/4 teaspoon dill, and 1/8 teaspoon pepper. Put the pan in the oven with the vegetables (after you stir them at the end of Step 2). Cook until just done, about 10 minutes for 1-inch fillets.
• Meanwhile, in a small saucepan, bring the cream just to a simmer. Remove from the heat and whisk in the horseradish, the remaining 1/4 teaspoon salt, and a pinch of pepper.
• Stir the beets and the potatoes together. Serve the vegetables topped with the salmon and the horseradish sauce.

SAUTEED SOLE WITH GRAPEFRUIT

Steps:

• Peel and section grapefruit.
• Save the juice that accumulates and add to the orange and grapefruit juice.
• Put butter in a non-stick skillet over medium heat.
• Season sole with salt, pepper and cayenne to taste.
• Add sole and cook about 3 minutes on each side, turning carefully.
• Remove when springy to the touch and keep warm.
• Add shallots and bell pepper and cook until shallots soften, about 3 minutes.
• Add grapefruit sections and juice.
• Bring to a boil and let reduce for a minute or two.
• Pour over fish and sprinkle with cilantro.