• Ingredients: 26
  • Serves: 6

Sole with herb butter with 4- to 5-ounce sole fillets, olive oil, fresh dill sprigs, lemon wedges.


  • 6 4- to 5-ounce sole fillets
  • Olive oil
  • Fresh dill sprigs
  • Lemon wedges

For ceviche

For pasta cakes

For cilantro salsa

  • 1/2 cup minced white onion
  • 1/2 cup chopped fresh cilantro
  • 1/2 cup finely chopped fresh tomatillos
  • 1/2 cup finely chopped tomato
  • 1 tbsp. minced fresh jalapeño chile, including seeds
  • 1 tsp. kosher salt

Heat in large nonstick skillet over medium-high heat:

To assembl

  • Special equipment: two 12-inch squares cheesecloth

To smoke duck

  • 1 tsp. Darjeeling tea leaves
  • 1 tbsp. fresh cilantro leaves, coarsely chopped

To glaze pears

To finish sauce and duck

  • Special equipment: wok with lid, heavy-duty foil, 12-inch round wire rack, 3-quart baking dish; instant-read thermometer


  1. Step 1 Mix butter, chopped herbs and fresh lemon juice in small bowl to blend. Season to taste with salt and pepper.

    For this step you will need

  2. Step 2 Preheat broiler. Place fish fillets on rimmed baking sheet; brush with olive oil and sprinkle with salt and pepper.

    For this step you will need

  3. Step 3 Broil just until opaque in center, about 3 minutes. Spoon butter mixture over fish; broil just until butter melts, about 1 minute longer.

    For this step you will need

  4. Step 4 Transfer fish to plates, spooning melted butter from pan over fillets. Garnish with dill sprigs and lemon wedges and serve.

    For this step you will need

Nutrition information

Calories 266 Carbohydrates 0 g (0%)
Fat 22 g (34%) Protein 16 g (32%)
Saturated Fat 11 g (55%) Sodium 380 mg (16%)
Polyunsaturated Fat 2 g Fiber 0 g (1%)
Monounsaturated Fat 8 g Cholesterol 98 mg (33%)