"On the Yucatán Riviera in Mexico, Gloria and I always kept pico de gallo, also called salsa fresca, on hand. We could buy it fresh at the supermarket, but it is easy to make your own. One night I used it to create this simple fish recipe, with superlative results." --Jacques Pépin
Recipe: Fillet of Sole Riviera with Pico de Gallo
Serves 4
-
Ingredients:
- 8 small or 4 large skinless lemon sole fillets (about 1 1⁄2 pounds total), cleaned of any sinew
- 1⁄2 cup dry white wine
- 1⁄2 teaspoon salt
- 1/3 cup pico de gallo, homemade (recipe follows) or store-bought
- 1 cup diced (1⁄2-inch) peeled, seeded cucumber
- 1/3 cup heavy cream
- 3 tablespoons chopped fresh chives
-
Pico De Gallo
- 1 cup diced (1⁄2-inch) plum tomatoes
- 3 tablespoons chopped mild onion
- 1 tablespoon finely chopped jalapeño pepper
- 1 tablespoon fresh lime juice
- 3 tablespoons coarsely chopped fresh cilantro
-
Instructions:
- Place the fillets in a large skillet in one layer and add the wine, salt, pico de gallo, and cucumber.
- Shake the pan so everything is loose, then cover, bring to a boil, and boil for about 30 seconds. The fillets are thin and should be barely cooked; if they are thicker, increase the cooking time. Transfer the fillets to four warm plates.
- Bring the cooking liquid to a boil. Add the cream, bring back to a boil, and boil over high heat for 30 seconds to reduce the liquid and concentrate the flavor. Pour any juice that has accumulated around the fillets into the saucepan.
- Coat the fish generously with the sauce, sprinkle on the chives, and serve.
-
Pico De Gallo
Makes 1 1⁄4 cups
Combine all the ingredients in a bowl.
Recipes from Heart & Soul in the Kitchen by Jacques Pépin. Copyright © 2015 by Jacques Pépin. Used by permission of Houghton Mifflin Harcourt Publishing Company. All rights reserved.