Pacific Dover Sole (Microstomus pacificus) with Lemon and Ginger on Black Rice - Diversivore.com

Pacific Dover Sole with Lemon and Ginger

In Recipe by Sean2 Comments

Lemon & Ginger Sole

With Forbidden Rice

Share this Recipe

This is probably a bit odd to say in the lead-up to a recipe, but a lot of people rely too heavily on recipes.  Obviously recipes are great jumping off points, and they’re indispensable for certain tricky preparations, but they can be too limiting.  So, while I love a good recipe book, I find that nothing is quite so liberating or inspiring as wandering into a market and just buying the food that looks interesting, just to figure out what to make out of it later.  In this case, the food I found was not only interesting, but unbelievably inexpensive.  I wanted to make fish, and my local Korean grocer was carrying some very nice sole at… wait, what?  2.99 a lb?  Nothing costs 2.99 a lb!  I’ve seen beef bones that cost more than that!  That’s 1/10th the price of halibut!

So, having no idea what I could pull of with it, I bought a pair of sole (Pacific Dover sole to be specific, Microstomus pacificus), had them scaled and gutted, and brought them home.  Lucky for me, Pacific Dover sole is mild, tasty, and really easy to cook.  It’s a flatfish, so the fillets are skinny and cook up in a flash.  The most common method of preparing sole, Sole a la Meuniere, is a buttery concoction that usually uses the more familiar (and more expensive) common sole (Solea solea).  You could certainly use Pacific Dover sole to make that recipe, but I decided to riff off of the original butter-wine-lemon base and take things in another direction.  There’s zero lemon juice in this recipe, and ginger plays a starring role in a sweetened wine sauce.  The smoked paprika might seem like an odd choice, but it’s just the right amount smoky piquancy to cut the sweetness and add depth to the sauce.

Recipe Notes

Take care with the sole, as it can overcook quickly.  If it does, it still tastes fine, but becomes dry and overly flaky.  If you can buy sole fillets, this recipes comes together very fast.  However, even if you have to break down the fish yourself, it should take too long.

It’s worth finding black rice for this dish too.  Not only does it add spectacular colour, but the berry-like flavour holds its own against the buttery, sweet citrus of the fish. While we’re on the subject, black rice (also called ‘forbidden rice’) refers to one of several rice varieties notable for their very high anthocyanin content.  These compounds impart black rice (actually dark purple) with a rich, almost berry-like flavour.  It can be found in most well-stocked East Asian grocery stores.  Consider a 1:1 mix of black rice and short grain white rice (as shown in the photo), as the colour will spread to the white grains and the flavour will mellow a little bit.

If you have a nice sharp microplane, feel free to use that to zest the lemon.  However, try to stay away from box graters and the like, as they leave an awful lot of lemon oil on the blade.  If you don’t have a microplane, try peeling the lemon carefully (avoiding the bitter white pith under the surface), then slicing and finely dicing the peel.  You’ll end up with tiny little bits of zest that actually caramelize a little during broiling and add a lot to the character of the dish.


Nutrition Facts
Pacific Dover Sole with Lemon and Ginger
Amount Per Serving
Calories 555 Calories from Fat 99
% Daily Value*
Total Fat 11g 17%
Saturated Fat 5g 25%
Polyunsaturated Fat 0.2g
Monounsaturated Fat 2g
Cholesterol 106mg 35%
Sodium 158mg 7%
Potassium 98mg 3%
Total Carbohydrates 73g 24%
Dietary Fiber 5g 20%
Sugars 6g
Protein 42g 84%
Vitamin A 6%
Vitamin C 6%
Calcium 5%
Iron 12%
* Percent Daily Values are based on a 2000 calorie diet.

Nutritional Summary

GOOD NEWS:
Quick, protein rich, sustainable, low in calories and sodium, and overall quite nutritious — isn’t it great when you get to use butter and wine and still come out on top?

BAD NEWS:
This dish is a little low on vegetables and some of the nutrient levels reflect this. Serve with a nice salad to come out on top.

Ingredient Pages

No ingredient pages have been written yet for any of the ingredients in this recipe.  Like to see one?  Let me know in the comments below or by email.

Pantry Pages

No pantry pages have been written yet for any of the ingredients in this recipe.  Like to see one?  Let me know in the comments below or by email.

  • Gluten free

Recent American Recipes

Sort By Rand
  • Sausage and Eggplant Bucatini with Fennel Tomato Sauce - Diversivore.com
    Sausage and Eggplant Bucatini with Fennel Tomato Sauce
    Italian-American comfort food, without any of the shortcuts or questionable ingredients that plague a lot of pastas. Delicious, easy, and weeknight-friendly.
  • Grilled cheese with pickled sweet peppers and red onions on marble rye - Diversivore.com
    Pickled Pepper Grilled Cheese
    Simple, delicious grilled cheese gets a flavour kick (not to mention a visual one) from marbled rye, pickled sweet peppers, and red onions.
  • San Diego Mussel and Clam Linguine with coconut milk and squash blossoms - Diversivore.com
    San Diego Mussel and Clam Linguine
    Pasta... coconut milk... peppers, shellfish... tomato pasta... basil... I mean, it's an odd little mash up (hence the random title) but MAN is it ever good.
  • Cranberry shortbread, rolled in white chocolate and crushed pistachios - Diversivore.com
    Cranberry Shortbread with White Chocolate and Pistachios
    This is a relatively small-batch shortbread recipe. It's easily doubled (or more).
  • Pork neck steaks with sage brown butter, roasted radishes, fried sage, and apples - Diversivore.com
    Pork Neck Steaks with Sage Brown Butter and Radishes
    A 30-minute recipe that puts a spin on the classic pork & apple combination with neck steak, sage browned butter, Pink Pearl apples, and roasted radishes.
  • Chocolate beet cake with candied pecans and a whipped cream cheese frosting - all made from scratch - Diversivore.com
    Decadent Chocolate Beet Cake with Candied Pecans
    That's right. Decadent, rich, chocolaty cake that just happens to be made even better thanks to roasted beets. Sounds crazy, but it makes for amazing cake.
  • Granny Smith apple grilled cheese sandwich with aged cheddar and plumcot-blueberry ketchup - Diversivore.com
    Granny Smith Apple Grilled Cheese
    A simple and timeless bit of comfort food given a kick in the pants with tart Granny Smith apple, aged cheddar, and the secret to an amazing, crispy exterior.
  • Rhubarb apple crisp with orange zest - Diversivore.com
    Rhubarb Apple Crisp
    A good rhubarb and apple crisp has a lot of the charm and flavour you'd find in a good pie, but none of the hard work. But don't be...
  • Bacon marmalade - Diversivore.com
    Bacon Marmalade
    This unique and delicious take on bacon jam combines crisp bacon, caramelized onions, and the zest and juice of Seville oranges.
  • Winter gumbo with crab, andouille sausage, Jerusalem artichoke, kale, and golden beets - Diversivore.com
    Winter Gumbo
    What do you do when you want hearty winter gumbo AND you want to keep things local and seasonal? Well, this. Crab, Andouille sausage, sunchokes, and much more.
  • Linguine Primavera - pasta with spring vegetables (fava beans, peas, and asparagus tips) - Diversivore.com
    Linguine Primavera
    The modern classic primavera gets a loving and ingredient-centered re-examination, with a focus on simple and ultra-seasonal spring vegetables.
  • Honey and Dijon Baked Salmon with Pecans and Dill - served here with pan-fried buttered green beans - Diversivore.com
    Honey & Dijon Baked Salmon
    Salmon that's deliciously simple, yet incredibly elegant. This adaptation of a popular classic features a few amazing twists for a truly memorable meal.
  • Seville (Sour) Orange and Lemon Pie with a Chocolate Graham Cracker Crust - Diversivore.com
    Sour Orange and Lemon Pie
    Seville Orange and Lemon make for an intensely flavourful, wonderfully rich dessert.  The chocolate Graham wafer crust and fluffy meringue topping don't hurt either.
  • Dewberry (aka Trailing Blackberry) and Apple Puff Pastry tarts made with Ashmead's Kernel heirloom apples - Diversivore.com
    Dewberry and Apple Puff Pastry Tarts
    Butter puff pastry, Pacific dewberries (or blackberries), heirloom apple, rosemary, and a little raw sugar are all you need for these rustic, delicious tarts.
  • Pacific Dover Sole (Microstomus pacificus) with Lemon and Ginger on Black Rice - Diversivore.com
    Pacific Dover Sole with Lemon and Ginger
    Pacific Dover Sole is a delicious, sustainable fish species that's great to work with. Here, it's paired with lemon, ginger, celery, and forbidden rice.
  • Beef Rigatoni with Caramelized Onions and Peas (aka 'Amburger Assistant) - Diversivore.com
    Beef Rigatoni with Caramelized Onions ('Amburger Assistant)
    A delicious kitchen-sink meal for those crazy weeknights, this made-from-scratch meal skips the boxed stuff and delivers a supremely tasty pasta dish.
  • Broccoli Cheddar Soup with less fat than traditional recipes (but all of the taste!) - Diversivore.com
    Broccoli and Cheddar Soup
    With a few spectacular tweaks and a little science, even a guilty-pleasure like broccoli and cheddar soup can be made remarkably guilt-free.
  • Miner's Lettuce and Mizuna Salad with Rhubarb Poppy Seed Vinaigrette - Diversivore.com
    Miner's Lettuce Salad with Rhubarb Dijon Vinaigrette
    Miner's lettuce and mizuna are unique and flavourful greens, worthy of starring status in a salad, especially beside a simple, fresh, and unique rhubarb and poppy seed vinaigrette.
  • Chocolate and graham wafer icebox cake with raspberry and rose - Diversivore.com
    Chocolate Raspberry Rose Cake
    Let them eat cake... without the toasty oven. With fresh cream, raspberries, rosewater, and plenty of decadent cocoa powder, this cake is definitely a keeper.

Share this Recipe

4 from 6 votes
Pacific Dover Sole (Microstomus pacificus) with Lemon and Ginger on Black Rice - Diversivore.com
Pacific Dover Sole with Lemon and Ginger
Prep Time
15 mins
Cook Time
10 mins
Total Time
25 mins
 

Pacific Dover Sole is a delicious, sustainable fish species that's great to work with. Here, it's paired with lemon, ginger, celery, and forbidden rice.

Course: Main Dishes
Cuisine: American, Canadian, Miscellaneous, North American
Servings: 4 people
Calories: 555 kcal
Ingredients
  • 1.5 lbs Pacific Dover sole fillet (or other small flatfish)
  • 2 stalks celery sliced thinly, diagonally
  • 2 tbsp butter
  • 1/2 tsp smoked paprika
  • 1 tbsp lemon zest (approximately one lemon)
  • 1 tbsp ginger minced
  • 1/4 cup dry white wine
  • 1 tbsp brown sugar
  • black rice for 4 people, see note below.
Instructions
  1. Cut each fillet into 4-5 portions and set aside.
  2. Combine the lemon zest, ginger, wine, and sugar in a bowl. Stir to combine and set aside.
  3. Turn on the broiler on the oven and allow it to preheat.
  4. Heat a cast iron or other oven-proof skillet on the stove top over high heat for 30 seconds. Add the butter and the smoked paprika and stir together as the butter melts.
  5. Once the butter is just beginning to bubble up, add the celery and stir together. Cook for about 30 seconds, then add the wine mixture and cook for an additional 2 minutes, stirring occasionally.
  6. Add the fish to the frying pan and gently stir to get some of the sauce onto to the fillets. Immediately transfer the frying pan to the oven (use whatever rack allows you to get the frying pan close to the broiler).
  7. Broil for 4-5 minutes, or until the sauce, celery, and fish as starting to brown at the edges. Remove from heat and serve with black rice (see note below) or the side of your choice.
Recipe Notes

If you have a nice sharp microplane, feel free to use that to zest the lemon.  However, try to stay away from box graters and the like, as they leave an awful lot of lemon oil on the blade.  If you don't have a microplane, try peeling the lemon carefully (avoiding the bitter white pith under the surface), then slicing and finely dicing the peel.  You'll end up with tiny little bits of zest that actually caramelize a little during broiling and add a lot to the character of the dish.

Black rice, also called 'forbidden rice,' refers to one of several rice varieties notable for their very high anthocyanin content.  These compounds impart black rice (actually dark purple) with a rich, almost berry-like flavour.  It can be found in most well-stocked East Asian grocery stores.  Consider a 1:1 mix of black rice and short grain white rice (as shown in the photo), as the colour will spread to the white grains and the flavour will mellow a little bit.

Comments

    1. Author

      If you mean baking instead of broiling, then yes, you should be able to – just heat the oven to a higher temperature and make sure to keep a close eye on the fish as it cooks. It may take a bit less time, and it probably won’t brown at the edges the same way, but it should still work. Cheers!

Leave a Comment