This elegant yet simple dish features tender sole fillets broiled to perfection and served over a bed of crisp salad greens. The star is the vibrant roasted red pepper sauce, which combines the sweetness of charred bell peppers with a gentle kick from jalapeño, all smoothed out with low-fat sour cream. The result is a harmonious balance of smoky, sweet, and slightly spicy flavors that complement the delicate fish without overpowering it. ItâÂÂs an excellent choice for a light yet satisfying weeknight dinner or a sophisticated appetizer for entertaining. The preparation is straightforward, relying on the natural flavors of the ingredients enhanced by the roasting process.
Sole W/Roasted Red Pepper Sauce
Description
This elegant yet simple dish features tender sole fillets broiled to perfection and served over a bed of crisp salad greens. The star is the vibrant roasted red pepper sauce, which combines the sweetness of charred bell peppers with a gentle kick from jalapeño, all smoothed out with low-fat sour cream. The result is a harmonious balance of smoky, sweet, and slightly spicy flavors that complement the delicate fish without overpowering it. ItâÂÂs an excellent choice for a light yet satisfying weeknight dinner or a sophisticated appetizer for entertaining. The preparation is straightforward, relying on the natural flavors of the ingredients enhanced by the roasting process.Ingredients
Directions
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Preheat the oven broiler.
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Place red bell peppers on a rack in a broiler pan.
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Broil peppers about 5 inches from the heat for 12 to 16 minutes, turning occasionally, until the skin is blistered and evenly browned.
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Transfer the hot peppers to a plastic bag and close tightly to steam.
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Let the peppers stand for 15 to 20 minutes to loosen the skins.
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Peel the peppers, removing the stem, seeds, and membranes.
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While the peppers cool, hold the jalapeño chili over a gas range-top burner using a long-handled fork.
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Turn the jalapeño frequently until the skin is blistered and evenly browned.
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Place the charred jalapeño in the plastic bag with the bell peppers or a separate bag and close tightly.
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Let the jalapeño stand for 15 to 20 minutes to steam.
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Peel the jalapeño, removing the stem, seeds, and membranes.
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Place the peeled bell peppers and jalapeño into a blender or food processor.
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Blend or process until the mixture is completely smooth.
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Stir in the sour cream and sugar until well combined.
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Ensure the broiler is still on or reheat it.
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Cut the fish fillets into 4 serving-sized pieces.
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Place the fish pieces on the rack of the broiler pan.
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Broil the fish with tops about 4 inches from the heat for 5 to 6 minutes, or until the fish flakes easily with a fork. Do not turn the fish.
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Divide the salad greens among 4 serving plates.
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Top each plate of greens with a piece of broiled fish.
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Serve immediately with the roasted red pepper sauce on the side or spooned over the fish.
Nutrition Facts
Servings 4
- Amount Per Serving
- Calories 280.7kcal
- % Daily Value *
- Total Fat 9.6g15%
- Saturated Fat 3.6g18%
- Cholesterol 67.3mg23%
- Sodium 260.0mg11%
- Total Carbohydrate 15.9g6%
- Dietary Fiber 7.3g30%
- Sugars 6.2g
- Protein 34.4g69%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Note
Both bell and jalapeño peppers can be roasted under the broiler or over a range-top flame. Due to the difference in size, it is not efficient to roast them together under the broiler. Brown the jalapeños over a burner while the bells broil, then toss them into the plastic bag together to steam.
Always use care when handling hot chilies; rubber gloves can be very helpful to prevent skin irritation from the oils.
This recipe yields approximately 1/4 cup of sauce per serving.
