with Sauteed Vegetables
Yield: 8 first course or 4 entree portions
Prep Time: 30 minutes
Cook Time: 15 minutes
Wine Suggestion: Columbia Valley Harvest Select Sweet Riesling
8 Sole filets, dover or petrale
1/2 cup Mango, finely diced
1 Shallot, minced
2 Green Onions, minced
1/4 cup Basil, chopped
1 Tbs Asian chili sauce, sambal oelek or chiracha
1/2 cup Riesling
To prepare the sole, mix together the mango, shallot, green onion, basil, and chili sauce. Lay out each of the sole fillets, and spread the mango mixture across each fillet. Starting from the tail, roll up each fillet and place on a baking sheet.
Preheat an over to 350 degrees. Pour the wine onto the baking pan with the fish, and cook until done, about 8 to 10 minutes.
Serve the fish on a bed of the sautéed vegetables and drizzle some sauce over the top.
1 cup Orange Juice
1 cup Rice Wine Vinegar
1/3 cup Soy Sauce
For the sauce, combine the orange juice and vinegar. Bring to a boil and reduce until only 3/4 cups remains. Add the soy sauce and cook for 1 minute longer. Set aside.
1 Red Pepper, jullienned
1 Yellow Pepper, jullienned
3 cup Purple Cabbage, jullienned
6 Green Onions, cut into 2 inch pieces
In a hot sauté pan cook the peppers and cabbage until wilted, about 5 minutes. Add the green onions, and cook one minute longer.
