Community Pick
Honey Curry Sole Fillet
"If you like the sound of this, you are gonna love the taste. No fuss, alot of Buzz!"
photo by Sackville
- Ready In:
- 25mins
- Ingredients:
- 7
- Serves:
-
4
ingredients
- 78.78 ml liquid honey
- 59.14 ml Dijon mustard
- 14.79 ml curry powder
- 59.14 ml melted butter
- 4 thick fresh sole fillets
- cilantro
- roasted almonds
directions
- oven preheated 350F degrees.
- combine honey, mustard, curry,& butter in small bowl; mix well.
- lightly butter shallow baker; add sole fillets, slightly overlapping is good.
- Top side up.
- pour curry sauce on top; bake (uncovered) for 15-20 minutes.
- serve warm, with cilantro and roasted almond pieces on top.
- MM!
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Reviews
-
This was WONDERFUL!!! I used fresh rainbow trout and whiting fillets and served it with rice. It was good with the whiting but it was FABULOUS with the trout. And the sauce was perfect spooned over the rice. A definite keeper! -
This recipe was a great basic plan from which I improvised and created a very spicy and lovely version on a bed of kale and home grown tomatoes. I replaced the honey with agave nectar and reduced by 1/2, replaced the butter with a small amount of olive oil, and increased curry (a good sprinkling of pure turmeric, about a tbl of garam masala, and solid sprinkling of red pepper flakes). Also used two large garlic cloves and about 1 and 1/2 inches of pressed ginger in the sauce. -
This was very tasty. I did what Jezski recommended and layed the fish on a bed of chopped onions, orange pepper and baby squashes. I halfed the honey and doubled the curry powder (we like it hot!). There was lots of sauce and this went well with rice. Next time I will try it with a more substantial fish like salmon. Thanks for posting! -
Izzy, an excellent recipe, different and very flavorful. I used basa fillets. Funny thing: I put the fish on a bed of sliced onions and red and yellow peppers before I even saw that Sackville had done that. This is kind of a habit of mine when baking fish - gives it a little pizzaz. This is a KEEPER . . . Janet -
The taste of this dish gets five stars, the texture gets three. I will absolutely be making this again but I will use halibut. In my opinion sole is just too soft a fish for this dish. I sauteed bell peppers and red onions and then baked the sole on that and served everything over white rice. It was very tasty and I disagree with the reviewers who said it was too sweet - I thought it was just right! Thanks!
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Tweaks
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This is a great recipe-simple yet full of flavor! Of course, I had to make it southern by using toasted pecans instead of almonds. I served it with cous cous and a salad consisting of mixed greens, thinly sliced red onions, sliced fresh Louisiana strawberries, fresh mint, toasted pecans and dressed with a strawberry balsamic .
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This recipe was a great basic plan from which I improvised and created a very spicy and lovely version on a bed of kale and home grown tomatoes. I replaced the honey with agave nectar and reduced by 1/2, replaced the butter with a small amount of olive oil, and increased curry (a good sprinkling of pure turmeric, about a tbl of garam masala, and solid sprinkling of red pepper flakes). Also used two large garlic cloves and about 1 and 1/2 inches of pressed ginger in the sauce.
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I made this for our romantic Valentine's Day dinner. Special, but not too much fuss time in the kitchen! I cannot eat nuts, so I left off the almonds, and used tilapia fillets instead of sole. I also forgot to add the butter - but it did not seem to miss it. So for anyone that needs something with a bit less fat, it does work without it - especially on a small fish that does not need a long cook time. Steamed asparagus went very nicely with this.
RECIPE SUBMITTED BY
Izzy Knight
United States
I am a proud mother of my twins Darius and Constance; also a grade school teacher. You can understand my need for easy, healthy, fast, and fun recipes! I love to cook with my hubby, who runs an Italian restaurant. But in my kitchen, even he doesn't get to boss me around :)
