Alaska Sole Florentine
Recipe courtesy of Alaska Seafood Marketing Institute.
2 tablespoons olive, canola, peanut or grapeseed oil - divided use
2 teaspoons chopped garlic
2 ounces pancetta or 1/4 cup crumbled bacon
4 Alaska Sole fillets (4 to 6 ounces each), fresh, thawed or frozen
1/2 to 1 teaspoon lemon pepper blend
1/4 cup water
2 (6 to 7-ounce) packages fresh baby spinach
2 tablespoons prepared tapenade or 1 (4-ounce) can pitted chopped black olives, drained
- Preheat 1 tablespoon vegetable oil in large, deep fry pan or stockpot over medium heat. Stir in garlic and pancetta and cook 1 to 2 minutes Remove pancetta from pan; hold aside.
- Rinse any ice glaze from frozen Alaska Sole fillets under cold water; pat dry with paper towel.
- Brush both sides of fillets with remaining oil. Place fillets in pan and cook, uncovered, over medium-high heat about 3 minutes, until browned. Shake pan occasionally to keep fish from sticking.
- Turn fillets over and sprinkle with lemon pepper. Cover pan tightly and reduce heat to medium. Cook an additional 2 to 5 minutes. Cook just until fish is opaque throughout. Remove fillets to platter; keep warm.
- Add water, spinach and pancetta to pot; cover and cook a few minutes, just until spinach is wilted. Stir to blend flavors and heat through.
- To serve, portion about 1/2 cup spinach blend onto each plate. Top with a seafood fillet and 1/2 tablespoon tapenade or 1 tablespoon olives.
Makes 4 servings.
Tip: Substitute Alaska Cod or Pollock fillets for Alaska Sole. Adjust cook time for fillet size, if necessary.
Nutritional Information Per Serving (1/4 of recipe using Alaska Cod): Calories: 315; Total Fat: 18g; Saturated Fat: 4g; Cholesterol: 65mg; Total Carbs: 6g; Fiber: 3g; Protein: 32g; Sodium: 698mg.
Recipe and photograph courtesy of Alaska Seafood Marketing Institute.