Broiled Cilantro Chimichurri Dover Sole Recipe

by valentina on January 24, 2013

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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

Prep Time: 30 minutes

Cook Time: 4 minutes

Recipe

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

  1. Add the Cilantro Chimichurri to a shallow baking dish or a heavy-duty zip-lock bag.
  2. Add the Sole fillets and make sure both sides are well coated.
  3. Let the fish marinate for at least 30 minutes, and up to 1 hour.
  4. Preheat the broiler, place the marinated fish fillets on a baking sheet, and sprinkle them lightly with salt and pepper.
  5. Place the baking sheet under the broiler just until the fish is cooked through, 3 to 4 minutes.

Notes

This Cilantro Chimichurri is a delicious marinade for all sorts of fish and shellfish. It's especially good with salmon and shrimp.

http://cookingontheweekends.com/2013/01/broiled-cilantro-chimichurri-dover-sole/

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{ 2 comments… read them below or add one }

Aimee January 30, 2013 at 5:08 am

I took the fish marinade suggestion and made this tonight. I marinated tilapia and sauteed it – quick and delicious!

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valentina January 30, 2013 at 6:38 am

Yum! Tilapia is perfect for this. :-) xo

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