4 Tablespoons orange zest
1/2 cup orange juice
4 Dover sole fillets (6 to 8 oz. each), fresh or thawed
1/2 cup tahini
1/4 cup finely chopped parsley
2 Tablespoons minced garlic
1/3 cup lemon juice
Salt, to taste
1/3 cup water
Coarse black pepper, to taste
Add orange zest and orange juice to large zip-top plastic bag. Add Dover sole fillets, seal bag and turn several times to coat. Marinate in refrigerator for 15 to 30 minutes. Remove fillets from marinade; discard marinade.
Mix together tahini, parsley, garlic and lemon juice. Add salt to taste; whisk in water.
Heat broiler/oven. Season sole fillets with salt and pepper; place on spray-coated broiling pan and broil 5 to 6 inches from heat source for about 5 minutes, until golden. Cook just until fish is opaque throughout. Drizzle with tahini sauce.
Cook's tip: Serve with orzo pasta salad.
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