Sole Fillets with Spring Onion "Hay"

Sole Fillets with Spring Onion "Hay" Recipe
Photo: Annabelle Breakey; Styling: Robyn Valarik
Quickly frying spring onions turns them into crisp strands, a perfect counterpoint to the tender, delicately flavored fish. Serve this dish with rice if you like.

Yield:

Serves 4

Recipe from

Sunset

Recipe Time

Total: 25 Minutes

Nutritional Information

Calories 157
Caloriesfromfat 52 %
Protein 15 g
Fat 9.1 g
Satfat 1.4 g
Carbohydrate 3.7 g
Fiber 0.9 g
Sodium 792 mg
Cholesterol 51 mg

Ingredients

Vegetable or canola oil
8 spring onions* or green onions, trimmed and halved lengthwise
1 1/2 tablespoons lemon juice
1 1/2 tablespoons lime juice
2 tablespoons soy sauce
1 teaspoon mirin
4 petrale sole fillets (about 1 lb. total)

Preparation

1. Heat 1/4 in. oil in a large frying pan over medium-high heat. Fry onions in 2 batches until light golden and crisp, turning once with tongs, about 5 minutes per batch. Drain on paper towels.

2. Meanwhile, whisk together citrus juices, soy sauce, and mirin in a small bowl.

3. Pour off all but a film of oil from frying pan. Fry fish in batches until cooked through, 2 minutes per side.

4. Transfer fish to plates and pat off oil with a paper towel. Drizzle with some citrus sauce and top with spring onions. Serve with remaining sauce.

*Find fat-bulbed spring onions (regular onions picked young) at farmers' markets and Latino markets.

Note:

Stephanie Spencer,

May 2013
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