Spice Crusted Petrale Sole
- Petrale Sole Fillets · 3
- Herbie's Amok Spice Mix · 3 tablespoons
- Herbie's Dill Tips · 2 tablespoons
- Greek Yogurt (Plain) · 1 cup
- Salt · 1 tablespoon
- Olive Oil · 1 tablespoon
Herbie's Amok Spice Mix, a wonderful combination of chili, turmeric (Madras & Alleppey), garlic, ginger, paprika, cumin, coriander seed, galangal, kaffir lime leaf, kenchur, black pepper, lemon myrtle leaf.
Sounds complex but this spice mix makes this recipe so simple and easy.
Start by combining the greek yogurt and Herbie's Dill tips in a small bowl and mix until well incorporated. Reserve in the refrigerator.
Lay the Petrale Sole fillets on your cutting board and pat them dry with a paper towel. Season the fish with salt then season both sides heavily with Herbie's Amok Spice Mix.
Heat 1 tablespoon of olive oil in a large saute pan over medium high heat. Once the oil begins to shimmer add that fish. Cook on the first side for about 3 min. Gently flip each fillet and cook on the second side for 2 min. Remove from the pan and serve immediately with the yogurt sauce.
Enjoy with a glass of Williamson Wines Roussanne
- If you would like your fish to have more of a breaded texture; simply combine the Herbie's Amok Spice Mix with 1/2 cup of flour and dust the fish on both sides with the mixture. Add 2 tablespoon of olive oil to the pan instead of 1 and cook it the same way! Enjoy!
About Petrale Sole
On the West coast, Petrale sole is easy to find and probably the best choice for wild fish that’s never been frozen. It’s mild, sweet and delicate and must be kept on ice until cooking- even from the market to your fridge so ask your fish shop to supply you with a bag of ice for the journey home. It should never be allowed to come to room temp before cooking.
In the fridge, keep the fish in the original store wrapping, in a large stainless bowl of ice to keep it as fresh as possible without actually freezing it. Use it within 2 days at the very most- but preferably the day you buy it.