Barbecued Whole Sole is a modern Fusion recipe for a classic barbecued dish of whole sole that's lightly stuffed, seasoned and grilled on a barbecue. The full recipe is presented here and I hope you enjoy this classic Fusion version of: Barbecued Whole Sole.
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Ingredients:
2 soles, cleaned, scaled and gutted
8 slices of lemon
3 slices of fresh ginger (optional)
4 slices of onion
olive oil for brushing
salt and freshly-ground black pepper, to taste
Method:
Pat the fish dry then stuff the lemon, ginger and onion into he body cavities. Brush the fish all over with olive oil then season with salt and black pepper.
Take a fish basket (a hinged metal basket that encloses the fish inside) and brush the top and bottom grills of the fish basked with olive oil (this prevents the fish from sticking). Close the basket over the fish and secure in place.
Now place the basket on your barbecue (you do not need the top grill of the barbecue for this) and cook for about 8 minutes per side, or until the fish is cooked through and the flesh flakes easily with a fork.
Divide each fish in half and serve half as a portion, topped with lemon slices and parsley butter. Accompanied with salad or couscous and a tomato-based salsa.
