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Grilled Sole and Radicchio

Source: Heritage of Italian Cooking
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Active Time:  15 Minutes
Total Time:  2 Hours 15 Minutes
  Serves 6
Radicchio is a salad vegetable which was widely used in ancient times and grew wild. This recipe uses the highly prized radicchio di Treviso - Treviso is a small town near Venice, where the radicchio is whitened beneath manure or sand so the leaves become tender and lose some of their characteristic slightly bitter taste.
6 sole, about 6 oz each
1/4 cup extra virgin olive oil
1 tablespoon chopped parsley
1 garlic clove, chopped
salt and freshly ground pepper
6 small red radicchio lettuces
1 lemon, cut in wedges
Grilled Sole and Radicchio Recipe at
Clean and gut the fish but leave the skin on. Wash and pat dry.

In a large bowl, mix the oil with the parsley and garlic; add salt and a good pinch of pepper. Add the fish and marinate for about 2 hours, turning often.

Wash and dry the radicchio and cut each one in half lengthwise. Preheat a broiling pan under the broiler until very hot, or grill over hot coals. Place the radicchio on the pan and cook for 2 minutes on each side, turning only once. Remove and keep warm.

Cook the fish on the same broiling pan (or grill) for 3 minutes. Turn and broil for 3 minutes on the other side.

Arrange the sole and radicchio on a serving platter with the lemon wedges and serve.

Recipe reprinted by permission of Weldon Russell. All rights reserved.
Date Added: 01/01/2008
Nutrition Facts per Serving
Yield:   Serves 6
Calories: 262
Fat. Total: 12g
Fiber: 1g
Carbohydrates, Total: 5g
Sodium: 158mg
% Cal. from Fat: 41%
Cholesterol: 82mg
Protein: 32g
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