Pan Seared Dover Sole over Fresh Greens with a Spicy Orange Vinaigrette

I went to my local (and favorite) fish market yesterday, Gemini Fish Market in Issaquah, WA, and found a large selection of beautiful white fish.  But the Dover Sole caught my eye ; it was the most beautiful shade of glistening white with just a hint of pink.   It arrived the day before and was beckoning me to make a purchase.  So out the door I went with 1 1/2 pounds Dover Sole and of course a few scallops to sear as an appetizer. 

Dover Sole is a delicate white flaky fish that has a mild and sweet flavor.  It’s a smaller fish with smaller fillets that are excellent for a quick pan sear or baking in the oven.  Dover Sole is a fantastic basic fish that can be paired with a variety of sauces.  How about a simple brown butter, lemon and caper sauce, or a simple white wine and lemon sauce that can be found in my pan seared halibut over wilted spinach blog.  However you prepare Dover Sole, it’ll be delicious as well as healthy. 

This Spicy Orange Vinaigrette is fabulous over any white fish, whether it’s fresh grilled halibut, true cod, rockfish, snapper, or Dover sole.  If you don’t like fish, try this vinaigrette over pan seared chicken cutlets or grilled chicken breasts.  A sweet yet spicy vinaigrette that will satisfy your gourmet taste buds, but isn’t difficult to prepare.

I love to serve my pan seared fish over a salad of mixed greens that have been tossed in the vinaigrette.  Place a few pieces of fish on top of the greens and drizzle with a little additional vinaigrette.  Delicious!  

Keep dinner simple… Enjoy the flavors of life!


1/4 C orange juice concentrate

2 tablespoons white vinegar

½ teaspoon chipotle chili powder

1 teaspoon kosher salt

1 tablespoon honey

½ C olive oil

½ bunch fresh mint leaves

Salt and Pepper to taste

1 1/2 – 2 lbs Dover Sole, Halibut or any mild white fish

OPTION:  Or serve over grilled or pan seared chicken breasts 

In a blender or food processor, add the orange juice, vinegar, chipotle chili powder, kosher salt, honey, and mint leaves.  Pulse a few times to combine then while the blender or processor is on slowly add the olive oil until completely blended, salt and pepper to taste.  Optional:  for a little more citrus flavor add a bit of orange zest to the vinaigrette.  If you feel the vinaigrette is too thick, just thin it out with a few tablespoons of water until you’ve reached the desired consistency.  Feel free to adjust seasoning, adding more or less mint, or more or less chipotle powder. 

Toss spring greens with some of the vinaigrette and place greens in the middle of a plate.  Top with pan seared or grilled fish and drizzle the fish with additional vinaigrette.  Serve with Wild Rice or grilled/roasted sweet potatoes and plantains.


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