Broiled Petrale Sole In Cornmeal With Tomato-Caper Relish

Course : Fish
Serves: 4
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1/2 cup nonfat plain yogurt
2 tablespoons chopped fresh basil leaves
1/4 cup cornmeal
1/2 teaspoon salt
1/4 teaspoon pepper
1 1/2 pounds petrale sole -- cut into 40 pieces (substitute lemon sole on the east coast)
2 tablespoons extra virgin olive oil
1 recipe tomato-caper relish -- * see note

Preparation / Directions:

* Note: See the "Tomato-Caper Relish" recipe which is included in this collection. Turn the oven to broil and lightly grease a broiler pan. Stir together the yogurt and chopped basil and set aside. Blend the cornmeal, salt, and pepper together. Brush the sole with olive oil and dredge it in the cornmeal mixture. Arrange the fillets on the broiler pan and broil them, without turning, for 4 minutes. Pull the pan out from under the broiler and spread a thick layer of the basil-yogurt mixture over the top of each piece. Put the pan back under the broiler for 30 more seconds. Serve with Tomato-Caper Relish. Comments: Petrale sole is a large Pacific flounder that is highly regarded for its fine flavor and texture. It can be floured and fried, stuffed and baked, or, as in this recipe, broiled and seasoned with fresh basil. When the fish is covered with the yogurt-basil mixture and popped under the broiler, the sauce glazes the fillets, giving them the same kind of satiny sour cream topping cheesecake has. Recipe Source: DUNGENESS CRABS AND BLACKBERRY COBBLERS by Janie Hibbler

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