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.
