It can be difficult to decide upon what to have for dinner.
Everyone wants something different.
It can be difficult to decide upon what to have for dinner. Everyone wants something different.
You have consulted with the family and come to a consensus. Once at the grocery store, you discover that one of the main components of the meal is completely sold out.
Instead of taking more precious time to go to another grocery store, you change the menu.
The slight modification of the family meal can be relatively simple. When you are planning a column around it, your inspiration is thrown out of kilter.
This situation occurred just the other week. Of course, I couldn’t have seen it coming or have planned for it. I just had to roll with the punches.
As many of you know, I do not consider myself a fish eater.
In my column, I have featured shrimp, squid and salmon, prepared in a few different ways.
For the most part, I stay away from fish because I do not like sorting out bones. It actually goes back to some childhood memories I would rather forget.
However, I made a promise to myself that I would attempt to try more types of fish so I could feature them in this column.
So, when my grandmother and I were talking about what to have for dinner one night, we were clueless.
Since it was a Friday night during the season of Lent, it meant we would abstain from eating meat. Our choices were a meatless meal or some fish.
Grandma suggested filet of sole. I never had it before, so it would be an opportunity to try something new. I could figure out a way to cook it on the grill.
Of course, my concern was for the bones in it. Grandma assured me that filet of sole had very little, if any. It is also a mild and very tender fish and would be a good one for my to try.
I was convinced and my mind was made up. That night, I would try filet of sole for the first time.
While walking through the grocery store and collecting the rest of our list, I passed by the fish counter.
Looking through the glass, I attempted to locate the Dover sole. I didn’t see it.
Unfortunately, they ran out of it the day before. I was disappointed since I was looking forward to trying it.
I decided upon a plan B.
My decision to try filet of sole did not go away. This week, I was bit luckier.
When approaching the fish counter, I saw a robust pile of filets just beyond the glass that had not been there the week before.
I knew they were small and thin, but I didn’t know how small and thin they could be. I decided upon two filets a person. They were weighed, wrapped up in paper and they were on their way home.
After opening the packaging, I decided that I wanted to check for bones, just in case. I did find a few, but made sure that each filet was bone free, washed off and patted dry.
Since I knew that filet of soul was a very delicate fish to work with, I had originally planed on grilling them over a direct fire in a grilling basket.
What I didn’t count on was that the filets were so thin that they could fall out of the basket when turning.
As dinnertime approached, I would do a quick experiment. I cut away two small sections of fish from one filet. With one piece, I would attempt direct grilling and with the other, I would make a grilling packet.
The direct grilled method leads to the fish falling apart. Of course, the grilling packet keeps the fish in perfect shape and produced wonderful results.
Now that I had a method, I needed a few ingredients. Since filet of sole has a very delicate flavor and texture, I didn’t want to overpower it. Citrus is always a nice addition to any fish, but lemon would be overwhelming.
Oranges would be a better choice since the combination of flavor and sweetness is more complementary to sole.
To add an extra touch of freshness, I decided upon some cilantro. Of course, everything needs salt in order to taste good. That was it. Three simple ingredients and the grill pack method made all the difference.
If you are looking to include a new fish in your diet, try filet of sole. Its mellow flavor is complemented by these simple ingredients.
Preparing it with on the grill with a grill packet couldn’t be any simpler either.
Serve the filet of sole directly in the foil accompanied by a salad of mixed greens tossed in citrus vinaigrette.
Grill Packet Filet of Sole with Orange Juice & Cilantro
(From Mitch Mariani; Serves 2)
4 filets of sole, checked for bones, washed and patted dry
Juice from half of orange
A few leaves of cilantro
Salt to taste
Step 1: Preheat your grill to about medium high heat.
Step 2: Make two squares of aluminum foil, long enough to fold up and pinch the top and sides into a grill packet.
Step 3: Place two filets in the middle of each aluminum foil square. Add the salt to taste, a little fresh squeezed orange juice and fresh cilantro.
Bring opposite ends of the foil together over the fish and pinch into a tent. Fold the opposite sides to seal the grilling packet.
Step 4: Place the grilling packets of sole over direct heat and cover the lid to the grill.
Grill the packets for six to seven minutes; depending upon thickness of the fish. Remove from heat and serve. Use caution and avoid the steam when opening the grill packets.
Mitch L. Mariani II is a self-taught amateur chef. Questions, comments and suggestions can be directed to him through e-mail at Mi*******************@***oo.com. For tips and recipes, visit www.geocities.com/MixedGrillSouthValley.
