Create Amazing Meals

...designed to how you how to put a meal together using fresh, local ingredients

White Wine Poached Sole Topped with Crab and Shrimp and Vegetable Rice Pilaf

by

One of the many benefits of living by the sea is the availability of fresh fish.  I recently bought a Sole from Fresh Fish Fanatics right off their boat at the Channel Islands Harbor.  The Sole was whole (less the head!), so required a slightly different preparation than John normally uses when he rolls the fillets with crab and shrimp stuffing inside.  For this preparation, he poached the whole fish in a white wine butter sauce, then filleted it and topped it with crab and shrimp.

 
White Wine Poached Sole Topped with Crab and Shrimp
Poached Sole
White Wine Poached Sole Topped with Crab and Shrimp and Vegetable Rice Pilaf
 
Author:
Recipe type: Seafood
Cuisine: American
Serves: 4 servings
Prep time:
Cook time:
Total time:
Print
 
A delicious way to poach a whole fish.
Ingredients
  • For Fish
  • ½-pound Sole, cleaned
  • Tony Chachere's Original Creole Seasoning
  • ½ bottle dry White Wine to surround the fish.
  • 3 - 4 dollops of Butter (about 2 teaspoons)
  • Crab and Shrimp Topping
  • 15 - 20 Shrimp, peeled and deveined
  • 4 Tablespoons Butter
  • 6 Green Onions, finely sliced
  • Salt and Pepper, to taste
  • Fresh Dill, minced
Instructions
  1. For Fish
  2. Pre-heat the oven to 350 degrees.
  3. Sprinkle fish with Tony Chachere's Original Creole Seasoning.
  4. Place the fish in a 9" x 13" baking pan.
  5. Gently pour the wine into the pan so it surrounds the fish.
  6. Place butter on top of the fish.
  7. Cover with foil, and poach for 30 minutes.
  8. Fish is done when it flakes easily with a fork.
  9. Remove skin from fish and remove from bone with a spatula.
  10. Place individual servings on dinner plates and top with crab and shrimp mixture.
  11. Crab and Shrimp Topping
  12. Make the topping while the fish is in the oven.
  13. Cut each shrimp into 3 pieces - set aside.
  14. Melt 4 Tablespoons butter in a medium saucepan over medium heat.
  15. Stir in green onions and saute until softened,
  16. Add crabmeat and reserved shrimp.
  17. Sprinkle with salt and pepper.
  18. Season with fresh dill.
A Seafood lover’s dream
 
Vegetable Rice Pilaf
 
Author:
Recipe type: Side Dish
Cuisine: American
Serves: 6 servings
Prep time:
Cook time:
Total time:
Print
 
This flavorful rice, studded with vegetables, is a great side dish that works well with so many entrees.
Ingredients
  • 2 Tablespoons Butter
  • 2 carrots, shredded
  • 2 stalks, celery, finely diced
  • ½ White onion, finely diced
  • salt & pepper, to taste
  • 2 cups water.
  • 1 cup white rice
  • ½ cup frozen peas
Instructions
  1. In a medium pot, over medium heat, sauté butter, carrots, celery, and onion.
  2. Sprinkle with salt & pepper.
  3. When vegetables soften, add 2 cups water.
  4. When water comes to a boil, stir in rice and frozen peas
  5. Return water to a boil.
  6. Reduce heat to simmer, cover rice, and steam for 20 minutes.
  7. Let rice sit for 5 minutes, fluff, and serve.

Enjoy!

Fisherman on Isle of Skye
These recipes are provided for your personal use. If you publish them, or re-post them, please give me credit. Grazie e Buon Appetito!

Comments

  1. Mary Hirsch says

    That sole is a dish you would expect to be served in a restaurant. What a beautiful-looking plate. I have always liked your Pilafs. And, the picture from the British Isles. So expressive. Those are thunder clouds, I presume.