Conference turris::cooks

    I like this recipe:  it's simple, fast, and delicious.
    
    For each serving:
    
    1/2 lb (227g) Sole. (I prefer Grey Sole, but Lemon Sole is fine.)
    The Juice of 1 lime.
    2 teaspoons sugar.
    1/4 to 1/2 teaspoon grated lime peel (I prefer more).
    Flour for dredging.
    1 tablespoon Butter and 1 tablespoon oil for cooking.
    
    The Process:
    
    Mix the lime juice, peel and sugar together.
    
    Cut each fillet in half lengthwise, and remove any gristle or tiny 
    bones on the fillets.  Cut the fillets in half again, crosswise.
    
    Melt the butter and heat the oil in a non-stick frying pan.
    
    Dredge the fillets lightly in flour, and place on the pan.
    
    Cook the fish for two to three minutes, then turn. (Gently - Sole
    is a very delicate fish, which easily breaks.)

    After cooking for another two minutes, pour the lime mixture over
    the fish.  Spread the liquid around the pan, so that it covers the
    bottom completely.  
    
    Turn the fish once more. By this time, the lime sauce will be
    thickening, as it mixes with the flour. Cook the liquid down until its
    texture resembled that of honey.
    
    Remove from the heat and serve immediately. 

    My husband also loves shark and swordfish.  I find the easiest recipe
    is to use zesty italian dressing.  If you want to put it on the
    barbecue, I always put tinfoil and poke holes in it. Then keep turning
    the swordfish or shark and putting italian dressing every time you
    turn it.  Cook until done.  Serve.  It comes out very tender and
    tasty.  You can work it the same way in the oven.  I just put the
    dressing on once though. Enough to make a juice at the bottom of
    the pan.
    
    Bren
    

    
      Some ideas for shark and swordfish,
    
     Use the mustard sauce in note 1348.1 and bbq the shark or swordfish.
    Just liberally coat the fish with sauce and bbq. I like to bbq the
    fish right on the grille with no foil.
    
     Another easy idea is to marinate shark or swordfish in equal amounts
    of olive oil and fresh lime juice with a good dash of dill for about
    20 minutes before you grille the fish. I also add some fresh garlic
    to the marinade but I'm a garla-holic. This is my favorite way of
    perparing shark.
    
    -mike
    
                                                    
     

Basically, you can treat them the same way you do steak.  Handle the Shark a 
bit more gently, though.  Make sure the cuts are about an inch thick if you 
are broiling or grilling, thinner cuts are better for pan frying.  Just about 
any marinade will work, but the heavier ones can hide the flavor.  Try 
brushing it while it grills with butter that has been melted with a clove of 
garlic and some ground black pepper (a quick zap in the microwave).

						     
							- JP

    At the seafood market of the Sole Proprietor restaurant (Worcester,
    MA) they sell uncooked portions of sole, stuffed with scallops and
    topped with herbed cracker crumbs.  Wonderful!  We've adapted the
    recipe so that it's "sole topped sith scallops and crumbs."  
    
    Amounts are pretty much based on how many people and how hungry,
    but the process is:
    
      - Butter a Corning dish, then line with flat pieces of uncooked
        fillet of sole.
    
      - Top with scallops (thickness of topping never's been a problem).
    
      - Sprinkle with lemon juice or white wine.
    
      - Top with crushed Ritz crackers, which have been mixed with
        chopped parsley, a bit of crushed garlic, maybe a bit of parmesan
        cheese, and ground pepper.
    
      - Bake at 425 degrees for more-or-less 15 minutes, or until scallops
        have just turned opaque.
    
    Elaine

    I have a recipe that is real good, that I had this weekend, I hope you
    like it as much as I/we did.
    
    6 fillets of sole
    12 to 16 oz. spinach
    1/2 of a medium onion (chopped)
    1 clove garlic (chopped fine, or pressed)
    3-4 TBS. of cream cheese
    milk
    flour
    butter
    seasonings
    Au Graten  (bread crumbs, butter, and parmesan
    
    Wash, and cook spinach  (10 min)
    Cook onion in a little butter (1 TBS) and garlic til translucent
    Add 1 TBS flour mix well, and 1/2 to 1 cup liquid (Milk or stock from
    fish) Should be a nice cream sauce consistancy.
    Drain, and chop spinach, and add to above, along with cream cheese
    Season with a bit of nutmeg, S&P, etc..
    Pour into oven proof baking dish  (9x9)
    Poach fillets in a little water, or fish stock, and arrange on top of
    the spinach mixture.
    
    Cover this with a heavy bechamel sauce (app. 1 to 1 1/2 cups)
    Cover this with Au Graten (buttered breard grumbs), and parmesan.
    Heat thru in oven til bubbly, and then under broiler to brown the top
    a bit.
    
    This goes well with veg. side dishes, and choice of rice, or potato.
    
    Hope you enjoy
    Nils
    notes