Fresh Wild Pacific Northwest Petrale Sole
Honey Teriyaki and Tahini Drizzle
Cilantro and Pickled Ginger
Here I lightly flour and season the fish then sauté in half butter half olive oil over medium heat. The sole is plated then drizzled with Honey Teriyaki and Tahini sauces and topped with Cilantro and Pickled Ginger.
The is a monthly competition involving creativity and three ingredients hosted by The current month’s ingredients are picked by last month’s victor, Peter of Kalofagas, who chose ingredients that sang to me:
- Seafood
- Cilantro
- Sesame
Wine Recommendation: M.Chapoutier Belleruche Côtes du Rhône Rosé
Do I expect to win the JOUST, just by drizzling two bottled sauces on a piece of fish and topping it with the third ingredient? No way. But I so loved the synergism of the elements of this dish, I do believe it is worthy of sharing.
Other Petrale Sole Recipes:
Sole Meunière in honor of Julia Child
Discover more from Taste With The Eyes
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Great job LL – as I try to incorporate more fish – sole is one of the ones that so far, I’m really okay with. This is intriguing. Great entry for the joust
You don’t have idea how I enjoy your blog , is a real delicious for my senses I love the fish, but unfortunately I dislike cilantro. but never mind , the dish looks fabulous
Well I think it looks just fabulous. I am hungry now.
oh it looks so good. you can win my joust just by drizzling.
That sauce combo sounds delicious, especially with the cilantro. That’s a very pretty dish!