Description
Someone near and dear to my heart sent me this paleo gluten-free recipe, and I just HAD to share it with you all! Thank you to Sofi Gil, who learned this in cooking school in L.A.! I have only good things to say about cooking with ginger. What an amazing flair it gives your dishes
Ingredients
- 2–4 filets of sole (or other lean fish)
- ¼ cup shallots, chopped
- 1–2 tablespoons cilantro, finely chopped
- ¼ cup white wine
- ¼ cup water
- 1–2 ounces ginger-lime butter (see recipe below)
- Ginger-Lime Butter:
- 4 tablespoons butter, unsalted and room temperature
- 2 tablespoons (1 lime) of lime zest, grated
- 1 teaspoon ginger, grated
- ½ teaspoon salt
- Pepper, to taste
Instructions
- Sprinkle the shallots over the bottom of a sauté pan. Add the wine and water. Add the filets and season with salt and pepper.
- Cover the pan with foil or parchment paper. Place pan on high heat until the liquid comes to a simmer.
- Immediately lower the heat, maintaining a simmer and poach the fish for 2-5 minutes, or until the fish is done.
- When the fish is cooked, remove from the pan and keep the fish warm.
- Bring the liquid in the pan to a boil and reduce until it is syrupy and 1-2 tablespoons remains in the pan.
- Remove the pan from the heat and whisk the butter into the liquid.
- Add chopped cilantro.
- Adjust your seasonings, pour sauce over the fish and serve.
- Ginger-Lime Butter:
- Combine all the ingredients and stir until smooth. Refrigerate until firm, about 1 hour (optional).
- Enjoy!
