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1 lb. English or Dover Sole
4 tbsp. butter, melted
salt and pepper
1/2 large onion, chopped
1 clove garlic
1/2 cup chicken stock
1/2 cup green salsa (mild is best for pairing with wine)
1/4 cup chopped mild green chiles, canned
1 tbsp. fresh lime juice
1 tbsp. chopped scallion
1/2 cup heavy cream
1/2 cup cilantro leaves, lightly packed
salt and pepper, to taste
1/2 cup chopped fresh tomato
1 large ripe avocado, peeled, pitted and chopped
additional sprigs of cilantro
additional sliced scallions
Make the Lime-Cilantro Sauce: Combine the lime juice, scallion, cream and cilantro in a blender. Process until pureed. Remove sauce to a bowl and season with salt and pepper to taste. Set aside.
Preheat oven to 400 degrees. Line a baking sheet with baking parchment or foil. Arrange fish fillets on baking sheet and brush them with some of the melted butter. Sprinkle them with a little salt and pepper. Set fish aside. Heat remaining melted butter in a large sauté pan over medium-high heat. Sauté onion for a few minutes until it begins to soften. Add the garlic and sauté one minute longer. Add the chicken stock and reduce a little, then add the salsa and the green chiles. Remove from heat, season with a little salt and pepper, and set aside.
Bake fish in oven 10 to 12 minutes or until done. Carefully divide fish among 6 hot serving plates. Briefly heat the green chile mixture and spoon some over the top of each portion of fish. Drizzle a large spoonful of the Lime-Cilantro Sauce over each portion of fish and top with recommended garnishes. Serve immediately. Makes 6 first course sized servings