SEARED SOLE WITH LIME SAUCE (Thai inspired, for four)



3 tablespoons Asian fish sauce

1-1/2 tablespoons palm sugar or packed light brown sugar

¼ cup finely chopped cilantro

6 fresh Thai bird chiles, minced (seeded for less heat)

6 garlic cloves, minced

1-1/2 tablespoons lime juice

1 teaspoon crushed red pepper

four 7 ounce skinless sole fillets, preferably grey sole


freshy ground black pepper

¼ cup extra virgin olive oil



1. In a small saucepan, stir the fish sauce and sugar over high heat until the sugar dissolves, about 1 minute. Remove the pan from the heat and stir in the cilantro, chiles, garlic, lime juice and red pepper.

2. Heat a large skillet until hot. Season the sole with salt and black pepper. Add 2 tablespoons of the olive oil to t he skillet and swirl to coat the bottom. Add 2 of the fillets and cook over high heat until lightly browned outside and just white throughout, 1 to 2 minutes per side, and transfer to plates. Wipe out skillet and repeat with the remaining olive oil and sole.

3. Pour the lime sauce on the sole and serve.


NOTE: The lime sauce can be refrigerated for up to 3 days. Serve with white rice and stir fried Shanghai bok choy or Chinese mustard greens.


from Food and Wine Magazine

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