Citris Alaska Sole with a Tahini Drizzle
Citris Alaska Sole with a Tahini Drizzle
Ingredients
- 4 Alaska Sole fillets (6 to 8 ounces each), fresh or thawed
- 4 tablespoons orange zest
- 1/2 cup orange juice
- 1/2 cup tahini
- 1/4 cup finely chopped parsley
- 2 tablespoons minced garlic
- 1/3 cup lemon juice
- 1/3 cup water
- Salt, to taste
- Coarse black pepper, to taste
Directions
- Add orange zest and orange juice to large zip-top plastic bag. Add Alaska Sole fillets, seal bag and turn several times to coat. Marinate in refrigerator for 15 to 30 minutes. Remove fillets from marinade; discard marinade.
- Mix together tahini, parsley, garlic, and lemon juice. Add salt to taste; whisk in water.
Heat broiler/oven. Season the sole fillets with salt and pepper; place on spray-coated broiling pan and broil 5 to 6 inches from heat source for about 5 minutes, until golden. Cook just until fish is opaque throughout.
Drizzle with tahini sauce.
Recipe courtesy of the Alaska Seafood Marketing Institute
Sole Sliders
Sole Sliders
Slaw Ingredients
- Chiffonade green cabbage, and red cabbage
- Julienne carrots
- Mango dressing
- 1 1/2 tbs lemon juice
Slaw Directions
Add the mango dressing and lemon juice to large mixing bowl and whisk together until fully combined.
Add in the cabbages, carrots, pineapple, and mango stir well to combine.
Refrigerate for at least two hours before serving.
Sole Cake Ingredients
- Diced green peppers, sautéed
- Diced onions, sautéed
- Chopped sole
- Panko bread crumbs
- Salt and pepper
- Italian bread crumbs
- Chopped fresh parsley
Sole Cake Directions
Mix together sole, bread crumbs, panko bread crumbs, parsley, peppers, onions, salt, and pepper.
Form into 2 oz patty and place on a lightly greased saute pan.
Pan fry till golden crust is present on both sides of the cake, and an internal temperature of 155 degrees.
Bun and Aioli Ingredients
- Sweet Hawaiian buns
- 1 cup homemade sweet hot mustard sauce
- 3 cups mayonnaise
Bun and Aioli Directions
Mix mayonnaise and sweet hot mustard sauce in a bowl. Cover and refrigerate for at least 30 minutes before serving.
Sear buns with aioli.
Recipe and photo courtesy of Rhode Island Sea Grant. Recipe created by Westerly Career and Technical Education Team, winner of the 2019 Rhode Island Seafood Cook-Off.
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