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About Lemon Sole

Fish called sole, flounder, turbot, dab and halibut all belong to the same unique family of flatfish. These fish all have oval shaped bodies, dark on top, light on bottom and odd looking eyes on the same (top) side of their heads. They are bottom dwellers, propelling themselves with a wave like motion along the sandy bottom of the sea. With the exception of halibut, and some large flounders and turbots, most are small, in the 1 to 3 pound range. The different species vary greatly in quality, taste and texture.Sole and flounder are harvested on both the East and West Coast, as well as the Gulf of Mexico. Along the East Coast, Summer flounder is the most abundant, and can weight up to 20 pounds.

ChefFishTales

Stuffed Lemon Sole With Crabmeat

4-6 Lemon Sole fillets
1 cup cooked crab meat
2 tablespoons butter
¼ cup minced bell pepper
¼ cup minced onion
¼ cup bread crumb
4 tablespoons cream
salt and pepper
paprika
fresh parsley, minced

Sauté bell pepper and onion in butter over medium heat until tender. Do not brown. Remove from heat. Mix in crab meat, bread crumb, cream, salt and pepper to taste. Spoon about 2-3 tablespoons of mix onto one open fillet and roll to close with ends under. Place on foiled baking sheet. Repeat with remaining mixture and fillets. Dot with additional butter and sprinkle with paprika and fresh parsley. Bake in 375 oven for 10 to 15 minutes. Serve immediately. Serves two to four.

Variations: Cooked sautéed spinach and mushrooms.

4-6 Lemon Sole fillets
1 cup cooked crab meat
2 tablespoons butter
¼ cup minced bell pepper
¼ cup minced onion
¼ cup bread crumb
4 tablespoons cream
salt and pepper
paprika
fresh parsley, minced

Sauté bell pepper and onion in butter over medium heat until tender. Do not brown. Remove from heat. Mix in crab meat, bread crumb, cream, salt and pepper to taste. Spoon about 2-3 tablespoons of mix onto one open fillet and roll to close with ends under. Place on foiled baking sheet. Repeat with remaining mixture and fillets. Dot with additional butter and sprinkle with paprika and fresh parsley. Bake in 375 oven for 10 to 15 minutes. Serve immediately. Serves two to four.

Variations: Cooked sautéed spinach and mushrooms.

ChefFishTales

Broiled Lemon Sole with Butter and Capers

• 2 large Lemon Sole fillets
• 3 tablespoons melted butter
• fresh lemon, butter, capers

Brush baking sheet with butter and place fillets on sheet. Brush fillets with butter, and drizzle with fresh lemon juice and capers. Season with salt and pepper. Broil 6 inches away from flame for 3-4 minutes until fillet flakes when tested with fork. Serve immediately. Serves two

• 2 large Lemon Sole fillets
• 3 tablespoons melted butter
• fresh lemon, butter, capers

Brush baking sheet with butter and place fillets on sheet. Brush fillets with butter, and drizzle with fresh lemon juice and capers. Season with salt and pepper. Broil 6 inches away from flame for 3-4 minutes until fillet flakes when tested with fork. Serve immediately. Serves two

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