Grey Sole Recipes
Grilled Lemon Balsamic Sole
Ingredients:1 1/4 pound sole fillet, 1/8-inch to 1/4-inch thick
1/4 cup balsamic vinegar
1/4 cup fresh lemon juice
1 teaspoon dry mustard
1 small yellow onion (chopped)
2 teaspoons fresh chopped parsley
- Rinse and dry fillets. Place fish in a low profile baking dish.
- Combine balsamic vinegar, lemon juice, mustard, onion, and chopped parsley in a small mixing bowl. Mix and pour over fish. Cover and refrigerate for 20 to 30 minutes.
- Preheat grill and oil the grates well. Remove fish from marinade and place on grill. Grill on high heat for about 4 to 6 minutes or until fish reaches an internal temperature of at least 145 degrees F.
- Once cooked through remove from grill, garnish with lemon slices, and serve.
4 ounces fresh Jonah crabmeat
1 tablespoon finely diced poblano pepper
1 tablespoon panko bread crumbs
2 teaspoons minced green onion
1/2 teaspoon lemon juice
salt and ground black pepper to taste
1/3 cup mayonnaise
2 teaspoons lemon zest
1 pinch cayenne pepper
6 (2 ounce) sole fillets
1 pinch paprika, or to taste
- Preheat oven to 400 degrees F. Lightly oil a baking dish.
- Combine crab, poblano pepper, panko bread crumbs, green onion, lemon juice, salt, and black pepper together in a bowl to create the filling.
- Stir mayonnaise, lemon zest, and cayenne pepper together in a bowl.
- Place sole fillets, flat-side up, on a work surface. Season fillets with salt. Divide crab mixture between fillets and roll filets up around filling. Place rolled sole in the prepared baking dish.
- Spread 1/2 the mayonnaise mixture over the sides and tops of each sole roll to coat. Place remaining 1/2 the mayonnaise mixture in a piping bag. Pipe mayonnaise mixture in a zigzag pattern over the top of each roll and sprinkle paprika over the top.
- Bake in the preheated oven until browned on top and fish flakes easily with a fork, 15 to 20 minutes.
½ cup all-purpose flour
6 4-ounce skinless, boneless sole or other thin fish fillets, patted dry
Kosher salt, to taste
Freshly ground white or black pepper, to taste
4 tablespoons clarified butter
4 tablespoons unsalted butter, diced, at room temperature
3 tablespoons minced parsley
1 lemon, cut into wedges, for serving
- Heat oven to 200 degrees F and place a large baking sheet inside.
- Place flour on a large plate. Season both sides of fish fillets with salt and pepper to taste. Coat fish in flour, shaking off excess.
- In a 12-inch nonstick or enamel-lined skillet over medium-high heat, heat 2 tablespoons clarified butter until bubbling. Place half of the fish fillets in the pan and cook until just done, 2 to 3 minutes per side, then transfer to the plate or baking sheet in the oven to keep warm. Add 2 more tablespoons clarified butter to skillet and heat until bubbling, then cook remaining fillets. Wipe out the skillet.
- Arrange the fish on a warm serving platter. Top with parsley. In reserved skillet, heat remaining 4 tablespoons unsalted butter until bubbling and golden, 1 to 2 minutes, then pour evenly over fillets. Serve immediately, with lemon wedges on the side.
2 ½ cups of milk
2 strips of lemon rind
2 fresh tarragon sprigs
1 fresh bay leaf
½ onion, sliced
3 ½ tbsp. butter, plus extra for greasing
1/3 cup flour
2 tsp mustard powder
¼ cup grated parmesan cheese
1 ¼ cups heavy cream
pinch of nutmeg
salt and pepper
1 lb spinach leaves
4 sole fillets (4 oz each)
- Put the milk, lemon rind, tarragon, bay leave and onion in a pan over medium heat and bring to a boil. Remove from heat and let ingredients infuse for about 30 minutes.
- Melt the butter in a separate pan over medium heat, stir in the flour and mustard powder until smooth. Strain the infused milk mixture, discarding the lemon, onion and herbs, into the butter mixture. Bring to a boil, stirring constantly, until thickened. Let simmer for 2 minutes.
- Remove from heat and stir in the cheese, cream, nutmeg, salt and pepper, then cover and set aside.
- Preheat oven to 400 degrees. Lightly grease a large baking dish. Bring a large pan of salted water to a boil, add the spinach, and blanch for 30 seconds. Drain and refresh under cold running water. Drain, pat dry and layer the baking dish with the spinach.
- Wash and dry the fish fillets. Season with salt and pepper and roll up. Arrange on top of the spinach and pour the cheese sauce on top. Bake for 35 minutes until bubbling and golden brown.
Ingredients:1 pound sole fillets
1/3 cup all-purpose flour, for dredging
1 teaspoon kosher salt
1 teaspoon finely ground black pepper
4 tablespoons extra virgin olive oil
1/2 cup dry white wine (such as sauvignon blanc or pinot grigio)
2 tablespoons lemon juice
1/4 cup small capers
2 tablespoons butter
1/4 cup chopped fresh parsley
- Dredge the fillets in flour: Rinse the fish in cold water and pat them dry. In a small bowl, whisk together the flour, salt, and pepper. Then place the flour mixture in a long shallow bowl or dish. Dredge the fillets in the flour so that both sides are lightly coated.
- Fry the fillets until golden: Heat the olive oil over medium-high heat in a large stick-free sauté pan. When the oil is hot (add a little pinch of flour to the oil, and if it sizzles immediately, you're ready), work in batches and place the fish fillets in the pan in one layer and fry until golden, about 2 minutes per side. Add more oil to the pan if needed.
- Remove the fish to a paper towel-lined plate: Once browned on both sides, remove the fish fillets from the pan, set them on a paper towel-lined plate (or keep them warm in a 200°F oven).
- Deglaze pan with wine: Add the white wine to the pan and use a wooden spoon to scrape up any browned bits from the bottom of the pan.
- Add the lemon juice and capers: Let the wine boil furiously for a minute or two, until greatly reduced, then add the lemon juice and capers. Boil another minute.
- Swirl in the butter: Turn off the heat. Add 1 tablespoon of butter to the pan, swirling it constantly. When it melts, repeat the process with the other tablespoon of butter.
- Serve: Stir in half of the parsley and pour it over the fish. Sprinkle the fish with the remaining parsley. Serve at once.