
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

Dover Sole with Orange Sherry Wine Sauce, Fresh Herbs, and Petite Tomatoes
Dover Sole with Orange Sherry Wine Sauce, Fresh Herbs, and Petite Tomatoes
Ingredients
- 1 cup all-purpose flour
- Pinch of salt and pepper
- ¼ cup extra virgin olive oil
- 4 6-ounce fillets Dover sole
Directions
Season the flour with salt & pepper. Lightly dredge the fillet, shaking off any excess. Heat the olive oil in a heavy skillet over medium high heat. When the oil is hot, add the fillets to the pan and cook for 2-3 minutes on each side until golden brown. Remove the fillets to some paper towels to absorb any excess oil.
Ingredients
- 1 tablespoon extra virgin olive oil
- 2 cloves garlic, minced
- 8 ounces cherry or other small tomatoes, sliced in half
- ¼ cup sherry
- 1 cup dry white wine
- 2 tablespoons juice and zest of 2 oranges
- ½ cup butter
- ¼ cup Italian parsley leaves
- Torn basil leaves
Directions
Add the olive oil to a skillet over medium high heat. When the olive oil is hot, add the garlic and tomatoes and sauté for 1 minute. Add the sherry, deglazing the pan. Add the wine, orange juice and orange zest. Continue to cook, stirring occasionally. When the liquid in the pan has reduced by half, stir in the butter and cook another 1-2 minutes. Just before serving, stir in the parsley and basil. Place each sole fillet on a plate. Spoon the sauce over the fillets, equally dividing it between the plates, and allowing it to spill down around the fish.
Recipe adapted from Chef Eric Jenkins, Oregon chef, 2005 Great American Seafood Cook-off

Sautéed Petrale Sole with Gold Tomato Sauce
Sautéed Petrale Sole with Gold Tomato Sauce
Gold Tomato Sauce
- 4 pounds very ripe gold heirloom tomatoes, stemmed and quartered
- 2 medium shallots, peeled and sliced
- 1 clove of garlic, smashed
- 1 cup Pinot Grigio, or similar dry, fruity white wine
- ¼ cup white wine vinegar
- 4 tablespoons heavy cream
- Salt and freshly ground pepper
In a sauce pan, reduce shallot, garlic, wine and vinegar to 2-3 tablespoons. Add cream and simmer briefly. While this is reducing, press tomatoes though a mesh sieve, collecting the juice and pulp. Add juice and pulp into wine reduction, simmer for a 3-5 minutes. Strain sauce through a fine sieve and set aside.
Sauteed Petrale Sole
- 4 6-ounce skinless petrale sole fillets
- All-purpose flour for dredging
- Salt and pepper
- Canola oil and cold butter for cooking
- Minced chives
Over medium heat, heat 2-3 tablespoons canola oil in a large sauté pan. Season sole with salt and pepper on both sides. Dredge in flour, patting off excess. Lightly sauté 2-3 minutes a side until lightly browned. Remove to a paper towel lined plate. Drain off excess oil from pan. Ladle in gold tomato sauce, add fillets back to pan, and add in cold butter, swirling pan to emulsify. Baste fillets a few times with the sauce. Add chives. Check the seasoning and adjust accordingly. To serve, place each sole fillet on a plate and spoon tomato sauce over the fillet.
Recipe adapted from Chef Ian MacBride, California chef, 2009 Great American Seafood Cook-off

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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