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Sole (Or Flounder) With Red Chile Garlic Salsa (Pescado Rojo)

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“Originally from the Rio Cafe, Astoria, Oregon, and modified from "The Northwest Best Places Cookbook". I was looking for a Sole recipe that was a little more spicy than your average butter and herb sauce. Goes well with beans and rice. Flounder will work just as well.”
READY IN:
35mins
SERVES:
4
UNITS:
US

Ingredients Nutrition

Directions

  1. For the salsa:
  2. Heat whole chiles in a heavy skillet over high heat (no oil) to about half-blackened. Immediately put chiles in a bowl, pour boiling water over and set aside.
  3. Once lukewarm, put the chile-water mixture in a food-processor with the rest of the salsa ingredients (onion through cumin). Mix until well-mixed but slightly chunky. Set aside.
  4. For the fish:
  5. Beat the eggs and milk in a shallow dish. Put the flour, salt and pepper in a shallow dish. Put the cracker/bread crumbs in another shallow dish.
  6. Dip the fish in the flour, the egg and then the crumbs. Set aside on a plate lightly dusted with flour. Repeat with remaining fillets.
  7. Heat the oil in a large, heavy skillet to medium. Add the sole and cook until golden brown (about 2 minutes). Turn the fish, drizzle with salsa and continue cooking until fish is just cooked through, about 2 more minutes (or until opaque and flakes easily with fork).
  8. Serve additional salsa on side.

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