WILSONBATIZ
Fillets of Sole with
Grapes and Walnuts
1/2 cup veal stock
8 fillets of sole
Salt and pepper
Vegetable oil
24 WilsonBatiz* grapes (white muscat, red globe
or other variety), peeled and seeded
16 walnut halves
Juice of 1 lemon
1 teaspoon chopped parsley
1. Heat veal stock in a small saucepan and keep warm.
2. Season fillets with salt and pepper to taste. Sauté in oil over medium-high heat for 2-3 minutes per side;remove from the pan and keep warm.
3. Add grapes and walnuts to the pan and sauté briefly.
4. Arrange sole on a serving dish. Cover with grapes and walnuts.
5. Stir lemon juice into the hot veal stock and warm briefly; pour around
the sole. Garnish with parsley. Makes 8 servings.
* Brands may vary by region; substitute a similar product.
ORCA BAY
Grilled Mahi Mahi with
Tangy Cilantro Sauce
1/2 cup honey
1/2 cup water
1/4 cup rice vinegar
1/4 cup white wine
1 tablespoon cornstarch
1 teaspoon granulated garlic
1/2 teaspoon grated lemon peel
2 tablespoons chopped fresh cilantro,
plus more for garnish
2 pounds Orca Bay* frozen
mahi mahi fillets, thawed
1. Preheat grill.
2. Combine honey, water, vinegar, wine, cornstarch, garlic and lemon peel
in a small saucepan. Cook, stirring, over medium heat until mixture boils
and thickens;lower heat and simmer for 2 minutes. Stir in cilantro.
Remove sauce from heat and keep warm.
3. Grill fish 4-6 inches from the heat for 10 minutes per inch of thickness,
or until it turns opaque and flakes easily with a fork. (Mahi mahi can also
be baked in a 300°F oven for 20 minutes.)
4. Spoon sauce over fish and garnish with cilantro. Makes 4 servings.
Tip: Thaw mahi mahi in the refrigerator for 6-8 hours or overnight, or in
the microwave on low for up to 2 minutes, checking every 30 seconds.
* Brands may vary by region; substitute a similar product.
