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 ounces 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
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.
nutrition information per serving
262 calories; 12g total fat; 82mg cholesterol; 158mg sodium; 5g carbohydrates; 1g fiber; 32g protein
These nutrition facts are calculated according to the ingredients listed in this recipe. Any substitutions will change these facts. Although we strive for accuracy, please note that food manufacturers occasionally change their food formulas, which could affect the calculations as shown.
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