Dan Bites

This past weekend Whole Foods had West Coast Sole filets on sale. I gots me sum soul, so I figured we oughtta eat some sole. I wanted to do something with cilantro and capers since I liked that combination at Blue 13 (Yuki actually made a dish a couple of weeks ago with those two ingredients, it was delicious but I didn’t take pics so I can’t blog it). I thought that I could do a simple riff on the classic Sole Meuniere, so that’s what I did.

The ingredient list included a few tablespoons of cilantro chopped, about 3 tablespoons of capers rinsed, a little paprika, zest and juice from 1/2 a lemon, 1/2 a tomato seeded and diced, 1/2 an avocado diced, 2 tablespoons of butter, some flour for dusting, and 4 sole filets.

I sprinkled the sole filets with salt, pepper, paprika, and some of the lemon zest and then set it aside while I diced up the tomato and avocado. Once all of my mise en place was all set I heated up my large skillet and melted 1 tablespoon of the butter. I let the butter go for a couple of minutes until it just started to turn a little brown. I didn’t want it to burn, but I wanted a little depth to the flavor. Then I dredged the sole filets in the flour and cooked them in the melted butter, about 2 minutes per side. When the fish was ready I put two filets on each plate and topped them with the avocado. After that I put the other tablespoon of butter in the skillet. Once it melted I added the tomato, capers, cilantro, lemon juice, and the rest of the lemon zest. I mixed it all around over med-high heat for about 30 seconds or s0 and then poured it right on top of the fish and avocado. Simple as that.

I served it with some white rice and some mushroom barley soup I had left from a trip to Kasia’s. Mushroom barley soup might not be the obvious choice for this dish, but it worked out alright.