Thursday, January 27, 2011

Weekday dinner: Tangerine-ginger-coconut Pacific sole


I bought some Pacific sole fillets at Whole Foods over the weekend and decided to serve them as a weekday dinner.  I was inspired by this Food & Wine recipe and, since I had plenty of tangerines on hand, decided to make a tangerine-ginger sauce for the fish.


I first peeled and sectioned four tangerines, then removed most of the membranes from the tangerine sections.  I mashed the chunks of fruit with a fork and added about a tablespoon or so of grated ginger.  In a small pan, I let the fruit mixture reduce while stir-frying some zucchini and broccoli.  Then, still leaving the fruit where it was, I coated the sole fillets in some grated coconut and then cooked them over medium heat, flipping once.   I served the fillets with the tangerine-ginger reduction, garnished with some toasted coconut flakes.  The result was tender and quite flavorful, as well as relatively attractive.  The other two dishes were the stir-fried vegetables and noodles with peanut sauce.

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