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Sole W/Roasted Red Pepper Sauce

Sole W/Roasted Red Pepper Sauce recipe image
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. It’s 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.
Cooking Method: ,
Cuisine:
Courses:
Difficulty: Advanced
Servings: 4
Calories: 280.7
Dietary: Gluten-free
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. It’s 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
  • 2 medium Red bell peppers
  • 1 jalapeno Chili
  • 1/3 cup Lowfat sour cream
  • 1/2 teaspoon Sugar
  • 1 pound Sole or other lean fish
  • Fillets
  • 4 cups Bite-size pieces salad greens
Directions
  1. 1
    Preheat the oven broiler.
  2. 2
    Place red bell peppers on a rack in a broiler pan.
  3. 3
    Broil peppers about 5 inches from the heat for 12 to 16 minutes, turning occasionally, until the skin is blistered and evenly browned.
  4. 4
    Transfer the hot peppers to a plastic bag and close tightly to steam.
  5. 5
    Let the peppers stand for 15 to 20 minutes to loosen the skins.
  6. 6
    Peel the peppers, removing the stem, seeds, and membranes.
  7. 7
    While the peppers cool, hold the jalapeño chili over a gas range-top burner using a long-handled fork.
  8. 8
    Turn the jalapeño frequently until the skin is blistered and evenly browned.
  9. 9
    Place the charred jalapeño in the plastic bag with the bell peppers or a separate bag and close tightly.
  10. 10
    Let the jalapeño stand for 15 to 20 minutes to steam.
  11. 11
    Peel the jalapeño, removing the stem, seeds, and membranes.
  12. 12
    Place the peeled bell peppers and jalapeño into a blender or food processor.
  13. 13
    Blend or process until the mixture is completely smooth.
  14. 14
    Stir in the sour cream and sugar until well combined.
  15. 15
    Ensure the broiler is still on or reheat it.
  16. 16
    Cut the fish fillets into 4 serving-sized pieces.
  17. 17
    Place the fish pieces on the rack of the broiler pan.
  18. 18
    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.
  19. 19
    Divide the salad greens among 4 serving plates.
  20. 20
    Top each plate of greens with a piece of broiled fish.
  21. 21
    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.

Keywords: sole, red pepper sauce, roasted peppers, jalapeno, fish fillets, broiled fish, creamy sauce, light dinner, seafood, smoky flavor, quick meal, healthy dinner, pepper sauce, sole recipe, smoked pepper, spicy cream, easy seafood, broiler recipe, fresh fish, salad topping
Read it online: https://www.chefs-mate.com/recipe/sole-w-roasted-red-pepper-sauce/