Dover Sole with Brown Basmati Pilaf & Mango

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“Give a man a fish and you feed him for a day. Teach a man to fish and you feed him for a lifetime.” – Lao Tzu
This recipe pays tribute to our wonderful friends in Cambodia, who have taught us if not how to catch a fish, at least how to season and fry one. Their loving friendship will feed us for a lifetime. The combination of fish and fruit is a revelation.

Ingredients


For the Dover Sole Fillets:

1 pound (approximately 6) Dover sole fillets
2 tablespoons chicken-flavored bouillon granules
½ teaspoon freshly ground black pepper
4 tablespoons butter
2 tablespoons olive oil

For the Brown Basmati Pilaf:

3 tablespoons olive oil
¾ cup diced sweet onion
¾ cup diced carrot
10 ounces shaved Brussels sprouts
1½ teaspoons salt
½ teaspoon freshly ground pepper
2 teaspoons golden brown sugar
½ cup dry-roasted, slivered almonds
1 cup orzo
1 cup brown basmati rice
2 cups chicken stock
2 cups water
1 tablespoon soy sauce

For the Lime-Coconut Sauce:

4 tablespoons butter
½ cup finely diced onion
2 teaspoons freshly minced garlic
¾ cup finely chopped sweet bell peppers
1 tablespoon chicken bouillon granules
2 tablespoons golden brown sugar
⅛ teaspoon red pepper flakes
3 tablespoons chicken stock
1½ cups coconut milk
2 teaspoons fresh-squeezed lime juice
1 teaspoon fish sauce
1 tablespoon finely chopped cilantro

For Plating:

1 ripe mango, peeled and diced
1 fresh lime, thinly sliced
Finely chopped cilantro

Method


To Marinate the Dover Sole Fish:

Coat the Dover sole fillets with the chicken bouillon and black pepper. It does not matter if the fillets have skin on one side. Cover and marinate in the refrigerator for at least 30 minutes and up to an hour. While fish marinates, prepare the pilaf and sauce.

To Prepare the Brown Basmati Pilaf:

For the pilaf, heat the olive oil in a skillet over medium-high heat. In the heated oil, sauté the onions, carrots, and Brussels sprouts until soft and caramelized. Season the mixture with salt, pepper, and brown sugar. Toss in the slivered almonds. Add in the orzo and brown basmati rice. Carefully fold the grains with the oil mixture to coat and lightly brown them, bringing out their richer flavor. Add the chicken stock, water, and soy sauce to the skillet. Bring the mixture to a full boil. Reduce the heat to low, cover the pan, and steam until the rice and orzo are cooked, about 18 to 20 minutes or until all liquid has evaporated and pilaf is tender. Remove from heat and set aside covered to retain the heat.

To Prepare the Sauce:

For the sauce, melt the butter in a pan over medium heat. Sauté the onion, garlic and bell pepper until the onion is translucent and bell pepper has softened. Season the mixture with chicken bouillon, brown sugar, and red pepper flakes. Pour in the chicken stock and simmer the mixture over low heat for 15 minutes. Stir in the coconut milk, lime juice, fish sauce, and cilantro. Remove from heat. Set aside covered to retain the heat.

To Fry the Fish:

To fry the fish, heat the butter and oil in a skillet over high heat. Pan-fry the marinated fish until golden brown on both sides, about 2 minutes per side or until the flesh is white and opaque.

To Plate:

For serving, place 2/3 to 3/4 cup brown basmati pilaf on a plate. Top the pilaf with a fillet of fried fish. Cover the fish and pilaf with 1/4 cup of the sauce. Garnish around the fish and pilaf with the diced fresh mango. Place two lime slices on top of the fish and sprinkle with finely chopped cilantro. Serve immediately.

Recipe Created and Stylized by R. Shannon Mock

mini-be-75

 

 

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