Poached Filet of Sole in White Wine Sauce

I must start this post with a confession – I am no great lover of cooked fish. When I was younger, I used to eat it all the time, but somewhere along the way my taste buds decided they weren't having it anymore. These days, the majority of my fish consumption comes in the form of sushi, but an enjoyment of cooked fish is starting to slowly return to me! Even so, I’ll still only go for white fish that doesn’t taste particularly fishy. Salmon is still a no go for me.

Of course, a nice pan reduction sauce can make almost anything taste better than it was originally intended. Such is the case with this filet of sole recipe, called “Sole Vin Blanc” in French (Sole with White Wine). The filets are rolled, skewered, and then cooked in a pot full of aromatic vegetables, white wine, and stock, then served with roasted potatoes and sautéed mushrooms. It’s a fairly simple dish to prepare and, like me, you’ll probably wonder why it took you so long to try fish prepared this way.

Blackened Ahi Tuna on Stir Fried Buckwheat Soba Noodles

So, let me begin this post by saying I’m not a huge fan of cooked fish these days. I used to love the stuff – salmon, halibut, tilapia, etc., - I loved it all. Over time, however, I grew less fond of cooked fish and more fond of sushi, which, of course, is typically raw. There is one fish, however, that boldly straddles the line between cooked and raw with grace and style. That’s right, I’m talking about tuna.

Tuna is an incredibly versatile fish, and I enjoy it both cooked and raw. What I’ve found recently though, is that tuna is even better seared – cooked on the outside, rare on the inside. Truly the best of both worlds! I’ve seared my fair share of tuna steaks in my time, both ahi and albacore, and I have to say, this is my favorite recipe yet. Try it and I’m sure you’ll agree!