- Serves: 2-4 servings
- Prep Time: 45 minutes
- Cook Time: 10 minutes
- 1 lb. Petrale Sole Fillets, pin bones removed
- 2 large Capay Oranges
- 1/2 c.+1 tbsp. Olive Oil
- 2 Garlic Cloves, finely minced
- 2 tbsp. Fresh Taragon, roughly chopped
- 1/4 c. Fresh Italian Parsley, roughly chopped
- Salt & Black Pepper, to taste
- 1 large Shallot, peeled & sliced into thin rings
- 1 c. Red Wine Vinegar
- 1 tsp. Sugar
- 1 tsp. Kosher Salt
To make the pickled shallots, bring 1 cup of cold water, red wine vinegar, sugar, and salt to a boil in saucepan. When boiling, add shallots and reduce heat to medium; simmer until soft, about 10 minutes. Remove from heat, and allow shallots to sit until cool, then transfer to a resealable glass jar. Place in the fridge until needed.
In a small mixing bowl, whisk together the zest of one orange with the juice of both oranges, olive oil, garlic, and herbs. Add salt and pepper to taste, overseasoning slightly to ensure fish is adequately seasoned. Place fish into a resealable bag, then pour marinade over top. Seal the bag, squeezing out as much air as possible, and place in the fridge to marinate for 25 to 30 minutes.
When ready to cook, heat a frying pan on medium-high until ripping hot, then add oil. Shake fillets gently to remove excess marinade, then immediately add to pan. Sear on both sides until fish is crisped and flesh is opaque and firm. Serve immediately with pickled shallots.