Dover Sole Fillets with Pico de Gallo and Zucchini

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Dover Sole Fillets with Pico de Gallo and Zucchini
Prep Time
25 mins
Cook Time
5 mins
Total Time
30 mins
 

A delicate yet spicy dish from Vera Cruz

Servings: 6
Author: Jayne
Ingredients
  • 8 Dover sole fillets
  • 1 yellow and 1 green zucchini sliced very very thin
  • 1 large tomato or 2 small tomatoes diced
  • 1 jalapeño pepper seeded and diced
  • ½ Spanish onion diced
  • 1 blanched garlic clove minced
  • ½ cup minced cilantro
  • ¾ cup cream
  • ½ cup white wine
  • chives optional
Instructions
  1. Rinse the fillets and pat dry. Fold the ends of the fillets under and overlap the ends. Set aside.
  2. In a bowl combine all the remaining ingredients except the cream and wine.
  3. Place the folded fillets in a large sauté pan. Spoon the Pico de Gallo vegetables over the fillets. Pour the wine over the fillets. Bring to a simmer for 45 seconds. Transfer the fillets to a serving platter.
  4. Bring the liquid in the sauté pan to a boil and immediately add the cream. Reduce the vegetables, wine, and cream mixture for 30 seconds.
  5. Pour the vegetables in the sauce over the fillets. Garnish with chives.