Grilled Dover Sole Fillets with Red Pepper Marmalade
Ingredients
- Main Dish: 8 Dover sole fillets, each cut into 4 equal portions
- Salt and freshly ground black pepper
- 2 tablespoons olive oil
- 4 tablespoons basil-infused oil
- 1 batch herb salad
- 16 small new potatoes, boiled in saffron-infused water
- 3/4 ounce unsalted butter
Basil Oil
- 2 bunches fresh basil, with extra chopped for sprinkling
- 9 ounces olive oil
- Salt and pepper to taste
- 7 ounces ripe tomatoes, blanched, peeled, and seeds removed
- 2 ounces pitted black olives
- 1/2 bunch fresh chives
- 2 tablespoons well-aged 9-year balsamic vinegar
Red Pepper Marmalade
- 4 large red bell peppers
- 2 tablespoons groundnut oil
- 1 red onion, peeled and finely minced
- 3 garlic cloves, peeled and finely minced
- 1 red chili, deseeded and finely chopped
- 1 teaspoon granulated sugar
- 2 tablespoons red wine vinegar
- 3/4 cup chicken broth
- 2 tomatoes, blanched, peeled, deseeded, and diced
Herb Salad
- 1 tablespoon white wine vinegar
- 1 tablespoon fresh lime juice
- 2 tablespoons extra-virgin olive oil
- 1/2 ounce bunch chervil
- 1/2 ounce bunch chives, cut into short pieces
- 1/2 ounce bunch basil leaves
- 3 sprigs fresh dill
- 1 3/4 ounces chopped celery leaves
- 3/4 ounce arugula
- Sea salt and freshly cracked black pepper
Fire up your grill and dive into this exquisite Grilled Dover Sole Fillets topped with vibrant Red Pepper Marmalade. Tender sole meets zesty, sweet peppers for a dish that'll transport you to Mediterranean shoresperfect for impressing guests or treating yourself to gourmet bliss at home!
