Orange Sole

We love fish at our house. Even the little one eats it. She began eating fish before chicken (and she still doesn't care for beef). Probably because the fish is more tender and chewing it with few teeth wasn't such an issue.

I love cooking fish because it's quick and easy.  Normally for firmer fish like salmon and tuna, I'll just throw it on the grill.  And I pan fry more tender fish like sole or tilapia, with just a dash of yes, you guessed it, Tastefully Simple Seasoned Salt.  I was looking for a way to kick it up a bit when I came across this recipe.  Luckily for me, Henry's is having a fabulous sale this week: fresh wild Dover sole fillets for $3.99/lb, and huge juicy Navel oranges for $0.15/lb.  Jackpot!

Orange Sole
Adapted from this recipe.

Ingredients:

• 1 lb sole fillets
• Tastefully Simple Seasoned Salt
• freshly ground black pepper
• PAM
• Smart Balance
• a splash of balsamic vinegar
• 2 navel oranges, peeled and sliced
• a handful of grape tomatoes, halved
• thyme
• dill
• a handful of toasted pistachios, shelled

 Directions:

• Sprinkle fillets with the Seasoned Salt and pepper.  In a pan sprayed with PAM, cook the fish a couple minutes on each side until opaque and flaky.  Remove from pan and place on serving plate.
• Add a couple spoons of Smart Balance, a few splashes of balsamic vinegar, the sectioned oranges, the halved cherry tomatoes, a dash of thyme and a dash of dill to the pan.  Stir with a wooden spoon to loosen the yummy brown bits on the bottom of the pan.  Once the Smart Balance is all melted and the sauce is nice and bubbly, spoon it over the fish.  Sprinkle everything with the pistachios.
• Serve immediately.

This recipe also works great with tilapia, red snapper and halibut.  And I bet it would be great with scallops as well (mental note for later).