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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I have tasted so many, but not this one. Pls teach how to make this. Plssssss.
Hi Oggi – my pleasure.
Hi Kitty – Welcome! Me too on the fish, and thank you.
Pan-fried fish is one of my weekday staples – so I’m well chuffed to have a new sauce combo to try with it next time!
Great entry!
Thanks for sharing, I love it!
Hi WANF – sure did! thanks.
Hi Vancouver – I especially liked the pickled ginger and cilantro, I’ll use that again sometime in the future.
Hi Jenn – me too on the tahini.