Pan Fried Sole with Mexican Style Salad with Chili Honey Lime Dressing

Last night I made this last minute dinner and it turned out to be a hit! I’ve been getting sole, salmon, ground turkey and chicken breasts delivered from Mark’s Quality Meats. He has all organic meats and wild fish. Since starting his delivery service I’ve noticed I’ve been cooking much more because I have the protein on hand ready to go. This gluten free breaded and pan fried sole has become an entree I have made a few times with different sides because it is so quick and easy. Here is the recipe!

For the Dover Sole (for 2)

Ingredients:

• 2 filets of sole

• 2 tbsp olive oil

• 1 egg

• 1/3 cup coconut or almond flour

• 1/2 cup gluten free bread crumbs (or regular)

• Dash of red chili pepper

• Teaspoon of salt

• 1 lime

Directions:

1. Take the fish out of the fridge and let it become room temperature before cooking. This makes a big difference in taste! Pat it dry and season with a bit of salt.

2. Set up an assembly line to make things easy. Pour pour the coconut flour on one plate, whisk egg in a small bowl and the bread crumbs on another plate. Pour the olive oil in a pan on medium heat and wait a few minutes for it to warm up.

3. Cover the fish first with the flour, dredge it in the egg and then the final layer is bread crumbs.

4. Place the filets in the pan with hot oil and let it cook until the breadcrumbs become golden, about 3-4 minutes. Flip it over and let the other side’s crust become golden, about another 2 minutes. Your fork should easily go through the middle. Remove from heat and squeeze lime juice on top for extra flavor. Option to drizzle a chipotle mayo on top by mixing 1/3 cup of mayo with 2 tbsp of sriracha or any hot sauce.

For the Salad

Ingredients:

• 1 bag of coleslaw mix

• 1 avocado, cubed

• 1/2 cucumber, chopped

• 1 cup Cherry tomatoes, sliced in half

• 1/3 cup Vegan or regular cheddar cheese

For the Dressing

• 1/3 cup olive oil

• Juice from 2 limes

• 2 tablespoons of honey

• 1/2 teaspoon of habanero or tabasco sauce

• Dash of salt and pepper

Pour the coleslaw mix in a bowl and mix in the dressing. For presentation, give the avocado, cucumber, tomatoes and cheese each a separate corner of the bowl. When ready to eat, mix all ingredients together and enjoy!