Recently, Dover Sole was on sale. I remembered a simple recipe a woman at a fish counter had told me years ago, and I thought I’d try it again. It’s very simple, but elegant.
I bought 1 lb Dover Sole, and laid it out flat. I took my garlic-salt grinder and ground garlic/salt all over the fish. Then, I sprinkled it with thawed salad shrimp, probably about 1/4 lb in all. It was not a thick layer of shrimp. I then took some habenaro cheese I’d gotten at Grocery Outlet a while back and sprinkled shreds sparingly over that. The original recipe called for pepper jack cheese, and I think that would have been better. Even the sparing layer I added made it pretty spicy! I then rolled it up, placed it on a foil-lined baking sheet and sprinkled it all with Lowrie’s Seasoning Salt. The smaller rolls-ups took about 10-12 minutes at 350 degrees. The larger ones took about 17 minutes. This made 7 roll-ups. The yield would depend on the size of your fish fillets.
For our family, that was more fish than we needed for one meal. Since only Ja’Ana likes fish , we were really only feeding 3 people with this, and I think I could have gotten by with 1/2 of a pound of fish. Because it was so spicy, a little went a long way:) Also, Dover Sole is a soft fish, and I was very careful to not over cook it, as the butcher warned me that it would be very easy to over-do. It was a nice change from our usual fare.