English sole with green chiles, lime-cilantro sauce & avocado

  • 1 lb. English or Dover Sole
  • 4 tbsp. butter, melted
  • salt and pepper
  • 1/2 large onion, chopped
  • 1 clove garlic
  • 1/2 cup chicken stock
  • 1/2 cup green salsa (mild is best for pairing with wine)
  • 1/4 cup chopped mild green chiles, canned

Lime-Cilantro Sauce:

  • 1 tbsp. fresh lime juice
  • 1 tbsp. chopped scallion
  • 1/2 cup heavy cream
  • 1/2 cup cilantro leaves, lightly packed
  • salt and pepper, to taste

For garnish:

  • 1/2 cup chopped fresh tomato
  • 1 large ripe avocado, peeled, pitted and chopped
  • additional sprigs of cilantro
  • additional sliced scallions

Make the Lime-Cilantro Sauce: Combine the lime juice, scallion, cream and cilantro in a blender. Process until pureed. Remove sauce to a bowl and season with salt and pepper to taste. Set aside.

Preheat oven to 400 degrees. Line a baking sheet with baking parchment or foil. Arrange fish fillets on baking sheet and brush them with some of the melted butter. Sprinkle them with a little salt and pepper. Set fish aside. Heat remaining melted butter in a large sauté pan over medium-high heat. Sauté onion for a few minutes until it begins to soften. Add the garlic and sauté one minute longer. Add the chicken stock and reduce a little, then add the salsa and the green chiles. Remove from heat, season with a little salt and pepper, and set aside.

Bake fish in oven 10 to 12 minutes or until done. Carefully divide fish among 6 hot serving plates. Briefly heat the green chile mixture and spoon some over the top of each portion of fish. Drizzle a large spoonful of the Lime-Cilantro Sauce over each portion of fish and top with recommended garnishes. Serve immediately. Makes 6 first course sized servings