Sedona Sole
Experience the vibrant flavors of the Southwest with Sedona Sole, a light and zesty fish dish that’s as colorful as it is delicious. Tender sole fillets are marinated in a citrusy blend of fresh lime and orange juice, infused with smoky paprika, earthy cumin, and garlic for a perfectly seasoned finish. Paired with a refreshing vegetable salsa featuring sweet corn kernels, juicy cherry tomatoes, creamy avocado, and a touch of heat from jalapeño, this recipe delivers a harmonious balance of bright, bold flavors. Quick and easy to prepare in just 30 minutes, Sedona Sole is a healthy, gluten-free dinner option perfect for busy weeknights or elegant entertaining. Serve it fresh off the skillet with a sprinkle of cilantro and a squeeze of lime for a true taste of Southwestern sunshine!
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Recipe Information
Ingredients
- 4 pieces sole fillets
- 2 tablespoons olive oil
- 1 whole lime
- 1 whole orange
- 2 cloves garlic, minced
- 1 teaspoon ground cumin
- 1 teaspoon smoked paprika
- 0.5 teaspoons salt
- 0.25 teaspoons black pepper
- 1 cup corn kernels (fresh or frozen)
- 1 cup cherry tomatoes, halved
- 0.5 cups red onion, finely chopped
- 0.25 cups cilantro, roughly chopped
- 1 whole avocado, diced
- 1 whole jalapeño, finely chopped
Instructions
Start by preparing the citrus marinade. Juice the lime and orange into a small bowl. Add minced garlic, ground cumin, smoked paprika, salt, and black pepper. Whisk in 1 tablespoon of olive oil until well combined.
Place the sole fillets in a shallow dish and pour the marinade over them. Cover and let marinate in the refrigerator for 10 to 15 minutes.
While the fish marinates, prepare the vegetable salsa. In a medium mixing bowl, combine the corn kernels, cherry tomatoes, red onion, cilantro, avocado, and jalapeño. Drizzle with 1 tablespoon of olive oil and toss gently to coat. Set aside.
Heat a large non-stick skillet over medium heat. Remove the sole fillets from the marinade, allowing any excess to drip off. Place the fillets in the skillet and cook for 3 to 4 minutes per side, or until the fish is opaque and flakes easily with a fork.
To serve, place a cooked sole fillet on each plate and spoon the vegetable salsa generously over the top. Garnish with additional cilantro and a wedge of lime, if desired.
Serve immediately and enjoy this flavorful Southwestern dish!
Nutrition Facts
Calories |
1134 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 60.1 g | 77% | |
| Saturated Fat | 9.3 g | 46% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 180 mg | 60% | |
| Sodium | 1492 mg | 65% | |
| Total Carbohydrate | 95.4 g | 35% | |
| Dietary Fiber | 26.3 g | 94% | |
| Total Sugars | 35.3 g | ||
| Protein | 71.5 g | 143% | |
| Vitamin D | 10.0 mcg | 50% | |
| Calcium | 286 mg | 22% | |
| Iron | 7.7 mg | 43% | |
| Potassium | 3585 mg | 76% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
