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Alaska sole fillets topped with shrimp and celery salad, served with lemon slices.

Alaska Sole with Lemon Shrimp Celery Salad

Quick and easy sauteed Wild Alaska Sole with a fresh salad topping of baby shrimp, celery and chives.

Prep Time

10 minutes

Cook Time

10 minutes

Servings

4

Alaska sole fillets topped with shrimp and celery salad, served with lemon slices.

Ingredients

3-4 celery stalks, sliced in half horizontally, then thinly sliced on the diagonal, (1 cup sliced), plus leaves for garnish

1 cup (6 ounces) cooked bay or salad shrimp

2 tablespoons sliced chives

2 teaspoons lemon juice

6 tablespoons extra virgin olive oil, divided, or more as needed

Kosher salt

Freshly ground black pepper

Pinch cayenne

1/4 cup all-purpose flour

1-1/2 pounds Alaska sole (flounder) fillets, thawed

Step 1

In a small bowl, combine the celery, shrimp, chives, lemon juice, and 2 tablespoons olive oil. Season with 1/4 teaspoon salt and pepper and the cayenne. Set aside.

Step 2

Combine flour with 3/4 teaspoon salt and 1/2 teaspoon pepper on a large, flat plate.

Step 3

Heat 2 tablespoons olive oil in a large non-stick skillet or well-seasoned cast iron pan over high heat. Dredge half the sole in the flour and cook until lightly browned on the bottom, about 2-3 minutes. Turn and brown the other side, another 2-3 minutes. Transfer to a plate and cover to keep warm. Add the remaining olive oil and repeat with the remaining fish. Top with the salad and garnish with celery leaves.

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Whether you need a quick weekday meal or want to try something more ambitious, we’ve got your covered! Wild Alaska Sole can be enjoyed in so many ways — find your next delicious option here.

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