Portuguese Broiled Fillets of Sole

Introduction

History

This recipe has its roots in Portuguese cuisine, where seafood is a staple. The use of sherry and soy sauce in the sauce adds a depth of flavor that is characteristic of Portuguese cooking.

Ingredients

How to prepare

Variations

Cooking Tips & Tricks

Make sure to broil the fish until it starts to brown to ensure that it is cooked through.

- Be careful not to overcook the fish, as sole fillets can become dry and tough if cooked for too long.

- Spooning the sauce over the fish before returning it to the broiler helps to infuse the fillets with flavor.

Serving Suggestions

Serve the fillets of sole with a side of steamed vegetables and a crusty bread to soak up the delicious sauce.

Cooking Techniques

Broiling is a quick and easy cooking technique that gives the fish a nice charred flavor.

Ingredient Substitutions

If you don't have sherry on hand, you can substitute white wine or chicken broth.

Make Ahead Tips

You can prepare the sauce ahead of time and store it in the refrigerator until you are ready to broil the fish.

Presentation Ideas

Garnish the fillets with some fresh parsley or lemon slices for a pop of color.

Pairing Recommendations

Pair Portuguese Broiled Fillets of Sole with a crisp white wine, such as Sauvignon Blanc or Pinot Grigio.

Storage and Reheating Instructions

Store any leftovers in an airtight container in the refrigerator for up to 2 days. Reheat in the oven or microwave until heated through.

Nutrition Information

Calories per serving

Each serving of Portuguese Broiled Fillets of Sole contains approximately 200 calories.

Carbohydrates

Each serving of Portuguese Broiled Fillets of Sole contains approximately 2 grams of carbohydrates.

Fats

Each serving of Portuguese Broiled Fillets of Sole contains approximately 8 grams of fat.

Proteins

Each serving of Portuguese Broiled Fillets of Sole contains approximately 20 grams of protein.

Vitamins and minerals

This dish is a good source of vitamin B12, selenium, and phosphorus.

Alergens

This recipe contains fish, soy, and egg.

Summary

Portuguese Broiled Fillets of Sole is a nutritious and protein-rich dish that is low in carbohydrates and calories.

Summary

Portuguese Broiled Fillets of Sole is a simple yet elegant dish that is sure to impress your family and friends. The tangy sauce and tender fish fillets make this recipe a standout choice for any occasion.

How did I get this recipe?

I distinctly remember the first time I saw this recipe for Portuguese Broiled Fillets of Sole. It was a warm summer day, the sun shining brightly through the kitchen window as I watched my own grandmother expertly prepare the dish. She moved with such grace and confidence, each movement deliberate and precise as she sprinkled seasonings and herbs onto the fillets of sole before placing them under the broiler.

I was mesmerized by the sight, the way the fillets sizzled and sputtered as they cooked, releasing a mouth-watering aroma that filled the kitchen. I knew in that moment that I had to learn how to make this dish myself, to carry on the tradition of cooking delicious and comforting meals for my own family.

As I grew older, I spent more and more time in the kitchen with my grandmother, watching and learning as she shared her knowledge and skills with me. She had learned the recipe for Portuguese Broiled Fillets of Sole from a dear friend who had lived in Portugal for many years, and it had quickly become one of her signature dishes.

The key to the recipe, she explained to me, was in the simplicity of the ingredients and the careful attention to detail. The fillets of sole were seasoned with a blend of olive oil, garlic, paprika, and fresh herbs, then broiled until they were cooked through and slightly crispy on the edges. The result was a dish that was both light and flavorful, perfect for a summer evening meal.

Over the years, I practiced and perfected the recipe, adding my own touches and variations as I went along. I experimented with different types of fish, adjusting the seasonings and cooking times to suit each variety. I even created a vegan version using tofu in place of the fish, much to the delight of my vegetarian friends and family members.

But no matter how many times I made the dish, it never quite tasted as good as when my grandmother made it. There was something about her touch, her intuition and love for cooking that made her version of the recipe truly special.

As time went on, my grandmother's health began to decline, and she was no longer able to cook as she once had. I knew that it was up to me to carry on her legacy, to preserve her recipes and pass them down to future generations. So I made it a point to cook the Portuguese Broiled Fillets of Sole for my family at least once a month, to keep her memory alive and honor the tradition that she had instilled in me.

And so, whenever I make the dish, I can't help but think of my grandmother and the countless hours we spent in the kitchen together, laughing and sharing stories as we cooked. I can almost hear her voice guiding me through the steps of the recipe, her gentle hands guiding mine as I sprinkle the seasonings onto the fillets of sole.

I am grateful for the time that I had with my grandmother, for the knowledge and love that she passed down to me through her cooking. And I know that as long as I continue to make the Portuguese Broiled Fillets of Sole, she will always be there with me in spirit, guiding me and watching over me as I carry on the tradition that she started so many years ago.

Categories

| Dover Sole Recipes | Lemon Juice Recipes | Portuguese Meat Dishes | Portuguese Recipes | Sherry Recipes |

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