Broiled Cilantro Chimichurri Dover Sole Recipe
Since learning from my new favorite cookbook, 50 Best Plants on the Planet, that cilantro is one of the top five most nutrient dense vegetable on the planet, I love it even more!
Over the weekend I made a huge amount of my Cilantro Chimichurri, and I’ve been enjoying it on everything this week. I mixed it into brown rice, slathered it on a crusty slice of rustic bread, added it to a vegetable stir-fry, and marinated fish in it.
This is such a quick and easy main course, but when you make this at your next weekend dinner party, your guests will assume it took hours and be very impressed. Trust me!
Broiled Cilantro Chimichurri Dover Sole
1-1/2 pounds Dover Sole fillets, portioned into approximately 4 (6-ounce) pieces
3/4 cup Cilantro Chimichurri (here's the recipe)
Sea salt and freshly ground black pepper
- 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.
This Cilantro Chimichurri is a delicious marinade for all sorts of fish and shellfish. It's especially good with salmon and shrimp.
©2012 Cooking On The Weekends/BlazingBright, Inc.