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Fish and Shellfish, Mains, Quick and Easy

Petrale sole with sage, poblano and tomatoes

Petrale sole with sage, poblano and tomatoes
Allen J. Schaben / Los Angeles Times

NOSTALGIA is not one of my weaknesses, but whenever I pick up a bunch of fresh sage this time of year it takes me back big time. Eons ago I grew up in Arizona, and at least in my mind ... Read more

Total time: 20 minutes | Serves 4
  • 1 small poblano chile
  • 4 large ripe plum tomatoes
  • 32 leaves fresh sage (about 1/4 cup)
  • 6 tablespoons ( 3/4 stick) unsalted butter, divided
  • 4 (6-ounce) fillets petrale sole
  • Salt and freshly ground pepper
  • Flour for dredging

Step 1Roast the chile over a burner flame or under the broiler until it is evenly charred on all sides. Cool, then slip off the skin and remove the stem and seeds. Cut the flesh into a fine dice.

Step 2Blanch the tomatoes in boiling water for 30 seconds, then peel and seed. Chop the flesh into a medium dice.

Step 3Stack the sage leaves and slice crosswise into very thin strips.

Step 4Melt half the butter in a large skillet over medium heat. Season the fillets with 1 teaspoon salt and one-fourth teaspoon pepper, or to taste. Dredge in flour to coat lightly, shaking off the excess. Lay into the pan top side down and saute for 2 minutes, then carefully turn over and saute until done, 1 to 2 minutes longer depending on the thickness; a sharp knife inserted into the thickest part should slide in easily. Transfer to a platter and keep warm.

Step 5Pour the butter out of the pan and wipe it clean with a paper towel. Raise the heat under the pan, add the remaining butter and, as it starts to melt, add the sage. Saute, stirring constantly for about a minute, until the sage becomes fragrant and almost starts to crisp. Add the tomatoes and poblano and saute until they are warmed through. Season the sauce with one-fourth teaspoon salt and one-eighth teaspoon pepper, or to taste, and spoon over the fish.


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