Pan-fried Sole, Orange Ginger Vinaigrette

Pan-fried Sole, Orange Ginger Vinaigrette

Orange Ginger Vinaigrette

Ingredients:

1 Tbs freshly grated ginger
2 Tbs orange juice concentrate
1 Tbs minced shallot
1 tsp grated orange zest
¼ cup rice vinegar
1 tsp Dijon mustard
1 ½ Tbs sugar
¼ cup canola oil
Kosher salt to taste
1 Tbs fresh chopped cilantro

Instructions:

Whisk together the first 7 ingredients in a medium sized bowl. Slowly drizzle in the canola oil to make a vinaigrette. Season to taste with the salt and add the chopped cilantro. Set aside until the fish is cooked.

Pan-friend Sole

Ingredients:

1 ½ pounds Petrale sole fillet, rockfish, or True Cod
Salt and black pepper
2 Tbs canola or vegetable oil ½ lemon

Instructions:

Season the fish with salt and pepper. Heat a non-stick pan over high heat, add 2 Tbs canola oil. Gently lay the fillets into the pan. Brown for 2-3 minutes on each side. If the fillets are really thin they will be cooked thru in the pan. If you have a thicker fillet, brown and place in a 400 degree oven for 3-4 minutes or until the fish is cooked thru. Squeeze the juice from ½ lemon over the fillets. Place on the serving platter and add the vinaigrette.

Wine Pairings