Ingredients
1 tsp. (5 ml) sea salt
1/2 tsp. (3 ml) peppercorns, crushed
2 allspice seeds, crushed
2 cloves, crushed
1/2 tsp. (3 ml) cinnamon
1 shallot, finely chopped
2 garlic cloves, finely chopped
Juice and zest of 1 orange
Juice and zest of 1 lime
1/4 cup (60 ml) olive oil
8 pieces of filet of sole
4 fresh mint branches
4 fresh oregano branches
8 slices of Victor et Berthold, rind removed
Preparation
In a small bowl, mix together the spices, shallot, garlic, orange and lime juice and zest, and olive oil. Blend the mixture into a purée. Place the filets of sole in a shallow plate. Pour the marinade over the fish, coat it well and cover with plastic wrap. Let marinate in the refrigerator for about 1 hour.
Preheat BBQ.
Place 2 pieces of filet of sole on parchment paper. Cover with 2 slices of Victor et Berthold, one mint branch and one oregano branch. Close the papillote and wrap in aluminum foil. Repeat with the other pieces of filet of sole.
Cook on the BBQ for 4 to 5 minutes. Serve with a tomato, cucumber and mango salad.
