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Alaska Sole with Pistachio Parsley Salsa

Wild Alaska Sole fillets are quickly sauteed and topped with a chopped salsa made with pistachios, parsley and capers.

Prep Time

25 minutes

Cook Time

15 minutes

Servings

4

Ingredients

1 cup coarsely chopped, salted pistachios

1/2 cup chopped Italian parsley

2 tablespoons capers

2 tablespoons unseasoned rice vinegar

2 teaspoons honey

1/2 cup extra-virgin olive oil, divided

1/4 cup all-purpose flour

Salt and freshly ground black pepper

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

Step 1

In a small bowl, combine the pistachios, parsley, capers, rice vinegar, honey and 1/4 cup olive oil. Season with salt and pepper and 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.

Step 4

To serve, divide fish between serving plates and top with the pistachio salsa.

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