Toasted Crumb Tilapia with
Roasted Red Pepper Aioli
Slade Gorton
1 ounce ( 2 tablespoons)
unsalted butter
1 teaspoon lemon
juice
4 fillets Slade Gorton*
Toasted Crumb Tilapia
AIOLI
1/2 cup mayonnaise
1/4 cup roasted red pepper
1 teaspoon lemon
juice
1 teaspoon Dijon mustard
1 teaspoon chopped
shallot
Salt and pepper
Preheat oven to 325°F (375°F convection oven).
Melt butter either on the stove or in the microwave
and mix with 1 teaspoon lemon juice. Lightly brush
tilapia with the lemon butter.
Place tilapia on a parchment-lined baking sheet. Bake
until the fish is flaky, approximately 8-10 minutes.
To prepare the aioli, combine mayonnaise, roasted
red pepper, lemon juice, mustard, shallots, and salt
and pepper to taste in a food processor (or use a
handheld immersion blender). Blend until smooth.
Serve tilapia with the aioli. Makes 4 servings.
Brands may vary by region; substitute a similar product.
Tender Green Bean Stuffed Dover
Sole with Green Chili Cream
Pacific Seafood Group
1 4-ounce can diced
green chiles
1/4 cup white wine
1 garlic clove, minced
1/4 onion, chopped
Juice and grated peel of
1 lime
1 cup heavy
whipping cream
1/2 pound fresh green
beans, cleaned
and blanched
8 Dover sole fillets
2 tablespoons
toasted almonds
Fresh cilantro, for garnish
Preheat oven to 350°F.
In a large ovenproof sauté pan, heat green chiles,
wine, garlic, onion, and lime juice and peel. Reduce
over medium heat for 5 minutes, or until 3/4 of the
wine is gone. Add cream and bring to a boil. Turn the
heat down and continue cooking for 5 minutes.
Meanwhile, divide green beans into 8 bundles. Wrap
a fillet of sole around each bundle of beans. Nestle
the sole bundles in the sauté pan with the green chili
cream. Spoon some of the cream over each sole fillet.
Place the pan in the oven for about 10 minutes, or
until the fish is cooked through.
Divide the sole among 4 plates. Return the pan to
the stove, bring to a boil and reduce until the sauce
is thickened.
Spoon the sauce over the fillets and garnish with
toasted almonds and cilantro. Makes 4 servings.
