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
Lemon slices

Directions:

  1. Rinse and dry fillets. Place fish in a low profile baking dish.
  2. 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.
  3. 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.
  4. Once cooked through remove from grill, garnish with lemon slices, and serve.

Crab-Stuffed Sole

Ingredients:

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

Directions:

  1. Preheat oven to 400 degrees F. Lightly oil a baking dish.
  2. Combine crab, poblano pepper, panko bread crumbs, green onion, lemon juice, salt, and black pepper together in a bowl to create the filling.
  3. Stir mayonnaise, lemon zest, and cayenne pepper together in a bowl.
  4. 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.
  5. 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.
  6. Bake in the preheated oven until browned on top and fish flakes easily with a fork, 15 to 20 minutes.

Sole Meuniere

Ingredients: 

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

Directions:

  1. Heat oven to 200 degrees F and place a large baking sheet inside.
  2. 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.
  3. 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.
  4. 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.