Fillet of Sole Riviera with Pico de Gallo

Fillet of Sole Riviera with Pico de Gallo

Viva Mexico!


  • 8 small or 4 large skinless lemon sole fillets (about 1 1⁄2 pounds total), cleaned of any sinew
  • 1⁄2 cup dry white wine
  • 1⁄2 teaspoon salt
  • 1/3 cup pico de gallo, homemade (recipe follows) or store-bought
  • 1 cup diced (1⁄2-inch) peeled, seeded cucumber
  • 1/3 cup heavy cream
  • 3 tablespoons chopped fresh chives

Pico De Gallo

  • 1 cup diced (1⁄2-inch) plum tomatoes
  • 3 tablespoons chopped mild onion
  • 1 tablespoon finely chopped jalapeño pepper
  • 1 tablespoon fresh lime juice
  • 3 tablespoons coarsely chopped fresh cilantro


  1. Place the fillets in a large skillet in one layer and add the wine, salt, pico de gallo, and cucumber.
  2. Shake the pan so everything is loose, then cover, bring to a boil, and boil for about 30 seconds. The fillets are thin and should be barely cooked; if they are thicker, increase the cooking time. Transfer the fillets to four warm plates.
  3. Bring the cooking liquid to a boil. Add the cream, bring back to a boil, and boil over high heat for 30 seconds to reduce the liquid and concentrate the flavor. Pour any juice that has accumulated around the fillets into the saucepan.
  4. Coat the fish generously with the sauce, sprinkle on the chives, and serve.

Pico De Gallo
Makes 1 1⁄4 cups
Combine all the ingredients in a bowl.


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