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August 1998 Issue
Seafood Surprise
by Philip R. Gantt
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Broiled Sole Fillets

Here is a simple original recipe for cooking either fresh or frozen sole fillets. This recipe also works very well for flounder, halibut, striped bass, salmon, catfish and rockfish. Adjust the cooking time depending upon the thickness of the fish. The fish is done when the meat flakes easily with a fork.
  • 12 sole fillets (allow 2 to 4 per person)
  • Seasoned salt
  • Melted butter
  • Tarragon
  • Marjoram
  • Pepper
  • Chopped parsley
Place the fillets on a cookie sheet or shallow baking dish. Baste with the melted butter and sprinkle the seasonings lightly on each fillet. Place in the broiler and cook until lightly browned on top (about 15 minutes for frozen or 8 minutes for fresh fillets). Garnish with chopped parsley. Serve with lemon wedges, and your favorite vegetable dish or rice.
  • Yields: 4 servings
  • Preparation Time: 15 minutes
 
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