Charred Sole Meuniere with Herbes de Provence

Method

1. Build a hot grill and oil the grates well.

2. Season the sole meuniere with unsalted butter and let it come up toward room temperature.

3. Grill over direct heat, turning once, until nicely charred and cooked to your liking.

4. Brush with shallots in the last minutes so it glazes without burning.

5. Rest a few minutes, then finish with shallots and a squeeze of acidity.