Look for sole and flounder either whole or filleted and skinned. The fish should smell sweet and of the sea, and the flesh should be pearly. Appreciated for their tender, flaky, mild-tasting flesh, sole and flounder do well when quickly pan-sauteed, baked, poached, or fried. The following recipes include classic pairings and preparations for the delicate fish.
Baking fillet of sole en papillote keeps its delicate
flavor intact, while also enhancing it. Here, fillets
are topped with arugula and seasoned with salt and
pepper. Then they are rolled, topped with oranges,
and drizzled with orange juice and olive oil. Finally,
the fish is wrapped in parchment paper and baked.
We used lemon sole, a flaky, mild-tasting white fish. At the market, look for flat fish such as sole or flounder; Pacific-caught are the most sustainable. Tilapia works well, too. Serve it with steamed new potatoes and sauteed spinach.
Good old fish and chips may just well be the ultimate in seafood comfort food, but the fishy fried possibilities don't end there. We cast our net wide to haul in a wide catch of fried seafood recipes that run the gamut from mellow Japanese tempura to fish tacos that pack plenty of heat. Whatever your coating of your choice -- breadcrumbs, cornmeal, sesame seeds, shredded coconut, or batter -- these 18 fried-fish recipes will have you covered.