Everyone has a bit of a Mediterranean Soul in them… So I thought what better recipe to share with you all before the last weekend in April, than the perfect BBQ Mediterranean Sole.
I know I am not the only one who is NOT in favor of cooking fish in the house, it leaves a persistent odor that last hours and hours on end! This is precisely the reason I have resorted to cooking fish on the Q! It will save time, energy and prevent your nausea in the morning.
Start off by making an aluminum foil basket & placing it on a BBQ safe metal cooking tray; once we’re done prepping and cleaning the fish, place it on Low Fire for about 15-17 Minutes and you will be loving the results… this is how we make our Mediterranean Sole!
Begin by glazing Foil pocket with 1 Tbsp. Extra Virgin Olive Oil
4 Fillets of Wild Caught Alaskan Dover Sole
1/4 Cup of Capers
1 Shallot, Minced
2 Tbsp. Extra Virgin Olive Oil, Drizzled Atop
1/4 Cup Sun Dried Tomatoes
1/4 Cup Pitted Black Kalmata Olives, Halved
Zest a Lemon, add the Juice of that 1/2 Lemon and Thinly Slice the other half- placing 2 Slices on each Fillet of Sole…
2 Tbsp Parsley, Dried or Fresh, finely minced
1 Tbsp. Garlic Powder
Fresh Ground Pepper to Taste
Garnish with Fresh Mint Leaves
Cover the Aluminum Foil basket with an Aluminum Foil Roof and poke 4 Holes, to release steam
Roast alla’ BBQ and Enjoy!