CRISPY SOLE WITH PEANUT MISO VINAIGRETTE
Ingredients:

4 small or 2-3 larger sole fillets

Black pepper to taste

1/2 cup panko breadcrumbs

1/4 cup olive oil

1 tablespoon butter

1/2 cup sliced shiitake mushrooms

2 green onions, trimmed and cut into thin strips

1 red pepper, seeded, and cut into thin strips

1 tablespoon black sesame seeds

 

Vinaigrette

1/2 cup vegetable or olive oil

1/4 cup rice wine vinegar

1 tablespoon Soya sauce

2 tablespoons chicken broth

2 tablespoons mayonnaise

2 tablespoons white miso

1 1/2 tablespoons sugar

1 tablespoon chunky peanut butter

1 teaspoon Dijon mustard

1 teaspoon sesame oil

Water as needed

 

Seasoned oil

1 tablespoon minced green onion

1 tablespoon minced fresh cilantro

1 tablespoon minced fresh ginger

1/2 cup vegetable oil

Directions:

Heat oil in a small pot or skillet over high heat until hot. Remove from heat and add green onion, cilantro and ginger. Let it sizzle and cool’

Combine all ingredients together in a blender or food processor and blend until smooth. With motor running add water until mixture is the consistency of heavy syrup. Set aside

Season fish fillets with salt and pepper. Drizzle or brush seasoned oil over both sides of the fillets then pat panko breadcrumbs over both sides. Heat a large sauté pan over medium-high heat until hot. Pour in the 1/4 cup olive oil and sauté breaded fillets until both sides are golden brown and sole is cooked through. (Alternatively, you could bake them in a 400 F oven for approximately 15 minutes turning once) Remove and drain on paper towels. drain oil from the pan return to high heat and add the butter. When melted add the shiitake and red pepper sliced and sauté until tender 2-3 minutes. Season with salt and pepper to taste.

Spoon vinaigrette onto plates and place mushroom mixture on top. Set fish fillets on top of mushroom mixture. Scatter the green onion strips and black sesame seeds over top.

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