Sole with Pineapple-Basil Salsa

I used to steer clear of fruit salsas or sauces on my main course. They were usually sickly sweet and something better-suited for waffles or a scoop of ice cream. Recently, however, I've run across some good ones. They use the fruit as an accent, tempering the sweetness with herbs or a little spice. Here's a recipe that I've adapted from a cooking class I took at Central Market. (The major adjustment I made was omitting the mango in the original recipe...I just don't care for it. If you're a fan, you might try adding it to your version.)


The colors in the final dish are beautiful. A riot of summer flavors and hues.


Sole with Pineapple-Basil Salsa
Serves four.


4 tablespoons butter
Kosher salt and freshly ground black pepper
4 six ounce lemon sole fillets (You can also substitute tilapia for the sole if you'd like to save a buck. Just look for fillets on the thicker side.)
4 tablespoons shallot, minced
1 red bell pepper, julienned
3/4 cup pineapple, diced into small pieces
2 kiwi fruit, peeled and sliced into half moons
4 tablespoons basil, chiffonade


Jasmine rice and sweet chili sauce for serving


In a saute pan, heat the butter. Season the fish with salt and pepper and press half the minced shallot into the fillets. Saute the fish slowly and remove from pan when cooked. Set aside and cover lightly to stay warm.


In the same saute pan, add the remaining shallots and bell pepper and cook two or three minutes, until slightly tender. Then add the pineapple and kiwi and cook for two minutes. Finish with basil and remove from heat.


Serve the fillets over jasmine rice and with fruit salsa on top. For an extra flavorful kick, drizzle with a sweet chili sauce (like Caravelle).


Wine Pairing: Here's a great reason to open a bottle of Sauvignon Blanc. Maybe one of the ones I blogged about recently. I served this as the fish course at a fancy wine dinner last year, pairing it with the Ferrari-Carano Fume Blanc.