Wild Caught Petrale Sole, Two Sauces

Fresh Wild Pacific Northwest Petrale Sole
Honey Teriyaki and Tahini Drizzle
Cilantro and Pickled Ginger

Here I lightly flour and season the fish then sauté in half butter half olive oil over medium heat. The sole is plated then drizzled with Honey Teriyaki and Tahini sauces and topped with Cilantro and Pickled Ginger.

The Royal Foodie Joust is a monthly competition involving creativity and three ingredients hosted by The Left-Over Queen. The current month's ingredients are picked by last month's victor, Peter of Kalofagas, who chose ingredients that sang to me:
  • Seafood
  • Cilantro
  • Sesame

Wine Recommendation: M.Chapoutier Belleruche Côtes du Rhône Rosé

Do I expect to win the JOUST, just by drizzling two bottled sauces on a piece of fish and topping it with the third ingredient? No way. But I so loved the synergism of the elements of this dish, I do believe it is worthy of sharing.

Other Petrale Sole Recipes:
Sole Meunière in honor of Julia Child