Tortured Sole




Introduction: Tortured Sole

Here's a fish adventure inspired by and dedicated to my brother.  Slap your taste buds around!

Step 1: Ingredient List and Step 1 (Making the Pepper Marinade)

Complete ingredient list:

1 pound sole or other white fish, cut into medium-small chunks or slices
15  jalapeño peppers (3 for the marinade, 12 for the sauce)
1 habanero pepper
1 cup cider vinegar
1/2 cup Chardonnay
3 Tb. soy sauce
5 or 6 bamboo skewers

1 cup all-purpose flour
2 tsp. coriander
2 tsp. cumin
1 tsp. ground black pepper
1 cup rice vinegar
1/2 cup chopped onion
Juice of 1 large lemon
1 Tb. olive oil
1 tsp. salt

Jalapeño  Marinade:

3 jalapeño peppers
1 habanero pepper
1 cup cider vinegar
1/2 cup chardonnay
3 Tb. soy sauce
Water (optional, if the marinade doesn't quite cover your fish)

Step 2: Finishing Step 2

Chop and seed peppers, and discard stems.  Using a food processor or blender, blend peppers, cider vinegar, Chardonnay, soy sauce, and black pepper until smooth.

Step 3: Marinating the Fish and Preparing the Coating

Slice the fish into medium-small slices, and submerge in the marinade (that's the green stuff in the bowl).  Leave it in the fridge several hours, or overnight.  If you don't give the fish enough soaking time, it won't pick up very much flavor.

Measure out and mix together:
1 cup flour
2 tsp. coriander
2 tsp. cumin
1 tsp. ground black pepper

Break 3 eggs into a bowl with 1 Tb. water and whisk until smooth.

Step 4: Coating the Fish

Rinse skewers and set aside (they don't need to be soaked).

Coat each piece of fish in the flour-spice mixture and transfer to a plate
For the second coating, completely cover each piece in the beaten egg, and then roll in breadcrumbs.  (The breadcrumbs in the second photo are Kikkoman brand panko crumbs.)

Step 5: Ready to Bake!

Preheat oven to 375 degrees Fahrenheit,.

Thread the pieces onto skewers, about 4 per each.

Bake fish on a large baking sheet for approximately 30 minutes.  Fish should be moist and slightly flaky when done.  Be careful to not over-bake, especially if your fish is thinly sliced.

Step 6: Lemon-Jalape�o Sauce

If you're speedy, you can put this together while the fish is baking.

1 T. olive oil (at least)
12 jalapeño peppers, seeded and chopped
1/2 cup chopped onion
1 tsp. salt
1 cup rice vinegar
Juice of 1 large lemon

Sauté onions and peppers in the olive oil over medium heat until they just start go go limp (a little bit of brown is okay).  Purée them together using a blender or food processor with the salt, rice vinegar and lemon juice.

Step 7: Experience a Tortured Sole

Serve your Tortured Sole by drowning it in copious amounts of jalapeño sauce. and dousing with sour cream.  A side of strangely-colored rice spiked with cilantro leaves  is an ideal accompaniment. 

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