Ingredients:
2-4 whole Cornish (Megrim) Sole, gutted, skinned and cleaned
100g butter, softened
finely-grated zest of 1 lime
juice of 1/2 lime
finely-grated zest of 1/2 lemon
juice of 1/4 lemon
4 tbsp parsley, chopped
salt and freshly-ground black pepper, to taste
Method:
Cream the butter in a bowl then mix in the lime zest, lime juice, lemon zest and lemon juice along with the parsley. Season to taste then mix thoroughly to combine.
Transfer the mixture to a piece of clingfilm (plastic wrap). Form into a sausage shape, cover in the clingfilm then transfer to your refrigerator to set. You will used sliced rounds of the citrus butter to finish the fish.
Pre-heat your barbecue (a kettle type barbecue is best) and once hot scatter wood chips soaked in water over the top to make scented smoke.
Place the fish on the grill then close the lid and cook for 4-5 minutes. At this point Check the internal temperature with an instant read thermometer to gauge the cooking speed. Depending on your preference you are looking for an internal temperature between 55-62°c in the thickest part of the fish down to the bones.
Close the lid of the bbq and cook for a further 2, maybe 3, minutes. Once the fish is cooled to your liking carefully remove the fish with a fish slice and place on a warmed serving plate. Arrange rounds of citrus butter on top of the fish, cover with kitchen foil and allow to rest for 5 minutes so the butter melts.
Serve warm with boiled Cornish earlies and your choice of seasonal vegetables.
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