Pan-Fried Dover Sole w/ Rice/Wild Rice and Green Beans

Dinner Tonight: Pan-Fried Dover Sole w/ Rice/Wild Rice and Green Beans




For Breakfast this morning I cooked up some Simply Potatoes Hash Browns. I topped it off with a 1/2 slice of Boar's Head Colby Longhorn Cheese as it was getting done. Then I also heated up a

couple of Johnsonville Turkey Breakfast Sausage Links and had a cup of Bigelow Decaf Green Tea. Mostly sunny and 37 degrees and not nearly as windy as yesterday. The wind was terrible yesterday, so strong it brought down part of my neighbors carport awning. After Breakfast we went to Jungle Jim's International Market. I needed some Rozoni Healthy Harvest Pasta and Jungle Jim's is the only store that carries it anymore, so sad! Needed a few other items also. What a store! After Lunch I got the leaf blower and push broom out of the shed and cleaned off the deck and driveway areas from all the leaves, limbs, and trash that was blown all over by the high winds. For Dinner tonight Pan-Fried Dover Sole w/ Rice/Wild Rice and Green Beans.


I’m having the sea to Table West Coast Dover Sole again! I had this same Dinner back in January and it was so good I'm having it again tonight! Sole is a flaky and mild flavored fish with a sweet flavor.

As the other Sea to Table Products it comes frozen with 4 fillets per package. I’m preparing all 4 of the fillets. To make tonight’s dish I’ll need; McCormick Grinders of Sea Salt and Peppercorn Medley, Lemon Juice, and Progresso Italian Style Bread Crumbs. I washed the Fillets off in cold water. Then seasoned them with the Sea Salt and Peppercorn Medley. Then rolled the Fillets in the Bread Crumbs and let sit for 5 minutes. Next I got a large skillet and sprayed it with Pam Non Stick Spray and heated it on medium heat. As the skillet was heating up I added 1 1/2 tablespoons of Extra Light Olive Oil. With the skillet heated I added the 2 fillets. As they started cooking I drizzled a bit of Lemon Juice across both fillets along with Dried Parsley. I cooked them for 3 minutes then flipped them over and continued cooking them for another 3 minutes, until both sides were a beautiful golden brown.


As last time, the Dover Sole came out delicious! Fried up perfect, nice crust. The Sole was as
described; flaky with and light sweet taste to it. Excellent Fish, look forward to having it again soon!











So as the Fish was cooking I prepared a box of Lundberg ORGANIC WHOLE GRAIN and WILD RICE – ORIGINAL.  I bought a couple of boxes of it on my last visit to Jungle Jim’s International Market and I had this box left. I first sliced up some Baby Portabella Mushrooms. I’ll also be adding some Kraft Reduced Fat Grated Parmesan Cheese to it.








To prepare it; In a medium saucepan I combined 1 ¾ cups of water, sliced mushrooms, rice, beans
and seasoning packet, and 1 Tbsp. extra light olive oil. Stirred well and brought to a boil. Cover and reduced the heat to low. Instructions said do not lift lid while cooking. Simmer for 32 minutes. Remove it from the heat. Let stand covered for 5 minutes. Fluff with fork and sprinkle with the Grated Parmesan Cheese and serve. Very, very, good Rice Dish as all the Lundberg’s Products are.

I also heated up a small can of Del Monte Cut Green Beans. Love having these Fish Dinners! For
Dessert later a bowl of Skinny Pop - Pop Corn and a Coke Zero to drink.












Sea to Table
West Coast Dover Sole
Hand filleted, boneless, flash frozen

* Why We Love It: Similar to other flatfish such as fluke, Dover Sole has a sweet flavor with a flaky and delicate texture – perfect for a simple yet eye-catching plate. Unlike the European Dover Sole, West Coast Dover Sole is a member of the flounder family.

* Cooking Tip: For a classic French-inspired meal, pan sauté in a butter and caper sauce, sprinkle with parsley and serve with asparagus and roasted potatoes. Get the recipe.

* Where It’s From: Dover Sole, rated as a Best Choice by Seafood Watch, is from Astoria, Oregon, a small fishing town of about 10,000 people located at the mouth of the Columbia River just a few miles from the Pacific Ocean.

* Our Guarantee: We care about the fish you eat and work closely with our supply partners to provide you with the very best. If you are not 100% satisfied, we will replace or refund any item within 30 days.
https://www.sea2table.com/product/dover-sole/








Lundberg ORGANIC WHOLE GRAIN and WILD RICE – ORIGINAL
Enjoy this delectable blend of rice and spices. You’ll love the garlic, onion, olive oil, and spices

combined with the nuttiness of brown rice and the firm texture of wild rice. Together they make an aromatic dish your whole family will love.

COOKING INSTRUCTIONS
Stove Top:

In a medium saucepan combine 1 ¾ cups of water, rice, beans & seasoning packet, and 1 Tbsp. olive oil (optional). Stir well and bring to a boil.
Cover and reduce heat to low. Do not lift lid while cooking. Simmer for 32 minutes.
Remove from heat. Let stand covered for 5 minutes. Fluff with fork and serve.

Serving Suggestions

* Great with rotisserie chicken or diced cooked turkey.

* This rice makes a delicious addition to your favorite Thanksgiving stuffing.

* To make a tasty side dish for pork loin, add dried cranberries, caramelized onions and orange zest.

* For additional flavor, substitute water with fragrant tea such as jasmine or green tea.

INGREDIENTS
Organic Parboiled Brown Rice, Organic Wild Rice, Organic Dried Garlic, Sea Salt, Organic Brown Rice Flour, Organic Dried Onion, Organic Dried Cane Syrup, Organic Spices (Black Pepper, Parsley), Organic Rice Concentrate, Organic Extra Virgin Olive Oil.

NUTRITION FACTS
SIZE 6oz
Serving Size: 2oz. (56g – about 1/3 cup rice blend and 1 1/2 tsp. seasoning mix) (1 cup prepared)

Servings Per Container: about 3

AMOUNT PER SERVING
Calories 210Calories from Fat 15
% Daily Value*
Total Fat 1.5g2%
Saturated Fat 0g0%
Trans Fat 0g
Cholesterol 0mg0%
Sodium 470mg20%
Total Carbohydrate 45g15%
Dietary Fiber 3g12%
Sugars 1g
Protein 5g
https://www.lundberg.com/product/organic-whole-grain-wild-rice-original/

Pan-Fried Dover Sole w/ Rice/Wild Rice and Green Beans

Dinner Tonight: Pan-Fried Dover Sole w/ Rice/Wild Rice and Green Beans





For Breakfast this morning I mad a Poached Egg that I served on a slice of toasted Aunt Millie's Light Whole Grain Bread. I also heated up a couple of Johnsonville Turkey Breakfast Sausage Links and had a cup of Bigelow Decaf Green Tea. Well our Artic Cold Front has moved in overnight. 50 degrees yesterday and this morning its 9 degrees with a wind chill around minus 1. Only a high of 19 degrees. Even colder tomorrow! So not a lot going on outside. I did a few chores around the house. For Dinner tonight Pan-Fried Dover Sole w/ Rice/Wild Rice and Green Beans.



I'm trying another new kind of Fish that I purchased from Sea to Table, West Coast Dover Sole. Sole is a flaky and mild flavored fish with a sweet flavor. As the other Sea to Table Products it comes frozen with 4 fillets per package. I'm preparing all 4 of the fillets. To make tonight's dish I'll need;

McCormick Grinders of Sea Salt and Peppercorn Medley, Lemon Juice, and Progresso Italian Style Bread Crumbs. I washed the Fillets off in cold water. Then seasoned them with the Sea Salt and Peppercorn Medley. Then rolled the Fillets in the Bread Crumbs and let sit for 5 minutes. Next I got a large skillet and sprayed it with Pam Non Stick Spray and heated it on medium heat. As the skillet was heating up I added 1 1/2 tablespoons of Extra Light Olive Oil. With the skillet heated I added the 2 fillets. As they started cooking I drizzled a bit of Lemon Juice across both fillets along with Dried Parsley. I cooked them for 3 minutes then flipped them over and continued cooking them for another 3 minutes, until both sides were a beautiful golden brown.


As the Winter Skate was a couple of nights ago the Dover Sole is just as good! Fried up perfect, nice crust. The Sole was as described; flaky with and light sweet taste to it. Excellent Fish, look forward to having it again soon!











As the Fish was cooking I prepared a box of Lundberg ORGANIC WHOLE GRAIN and WILD RICE – ORIGINAL. It's been quite some time ago since I've had this! I bought a couple of boxes of it on my last visit to Jungle Jim's International Market. I first sliced up some Baby Portabella Mushrooms. I'll also be adding some Kraft Reduced Fat Grated Parmesan Cheese to it.







To prepare it;  In a medium saucepan I combined 1 ¾ cups of water, sliced mushrooms, rice, beans
and seasoning packet, and 1 Tbsp. extra light olive oil. Stirred well and brought to a boil. Cover and reduced the heat to low. Instructions said do not lift lid while cooking. Simmer for 32 minutes. Remove it from the heat. Let stand covered for 5 minutes. Fluff with fork and sprinkle with the Grated Parmesan Cheese and serve. Very, very, good Rice Dish as all the Lundberg's Products are.





I also heated up a small can of Del Monte Cut Green Beans. Love having these Fish Dinners! For
Dessert later a Jello Sugar Free Dark Chocolate Pudding.
   












Dover Sole
Also known as Dover sole, plaice, flounder or fluke, Pacific sole has white, mildly flavored flesh that is best roasted, grilled or sauteed and served with a sauce or garnish. It is low in fat, high in protein and rich in essential nutrients like selenium, vitamin D, phosphorus and vitamin B-12.


Sea to Table
West Coast Dover Sole
Hand filleted, boneless, flash frozen

* Why We Love It: Similar to other flatfish such as fluke, Dover Sole has a sweet flavor with a flaky and delicate texture – perfect for a simple yet eye-catching plate. Unlike the European Dover Sole, West Coast Dover Sole is a member of the flounder family.



* Cooking Tip: For a classic French-inspired meal, pan sauté in a butter and caper sauce, sprinkle with parsley and serve with asparagus and roasted potatoes. Get the recipe.



* Where It’s From: Dover Sole, rated as a Best Choice by Seafood Watch, is from Astoria, Oregon, a small fishing town of about 10,000 people located at the mouth of the Columbia River just a few miles from the Pacific Ocean.



* Our Guarantee: We care about the fish you eat and work closely with our supply partners to provide you with the very best. If you are not 100% satisfied, we will replace or refund any item within 30 days.
https://www.sea2table.com/product/dover-sole/




Lundberg ORGANIC WHOLE GRAIN and WILD RICE – ORIGINAL

Enjoy this delectable blend of rice and spices. You’ll love the garlic, onion, olive oil, and spices

combined with the nuttiness of brown rice and the firm texture of wild rice. Together they make an aromatic dish your whole family will love.

COOKING INSTRUCTIONS
Stove Top:

In a medium saucepan combine 1 ¾ cups of water, rice and seasoning packet, and 1 Tbsp. olive oil (optional). Stir well and bring to a boil.
Cover and reduce heat to low. Do not lift lid while cooking. Simmer for 32 minutes.
Remove from heat. Let stand covered for 5 minutes. Fluff with fork and serve.

Serving Suggestions

* Great with rotisserie chicken or diced cooked turkey.

* This rice makes a delicious addition to your favorite Thanksgiving stuffing.

* To make a tasty side dish for pork loin, add dried cranberries, caramelized onions and orange zest.

* For additional flavor, substitute water with fragrant tea such as jasmine or green tea.

INGREDIENTS
Organic Parboiled Brown Rice, Organic Wild Rice, Organic Dried Garlic, Sea Salt, Organic Brown Rice Flour, Organic Dried Onion, Organic Dried Cane Syrup, Organic Spices (Black Pepper, Parsley), Organic Rice Concentrate, Organic Extra Virgin Olive Oil.

NUTRITION FACTS
SIZE 6oz
Serving Size: 2oz. (56g - about 1/3 cup rice blend and 1 1/2 tsp. seasoning mix) (1 cup prepared)

Servings Per Container: about 3

AMOUNT PER SERVING
Calories 210Calories from Fat 15
% Daily Value*
Total Fat 1.5g2%
Saturated Fat 0g0%
Trans Fat 0g
Cholesterol 0mg0%
Sodium 470mg20%
Total Carbohydrate 45g15%
Dietary Fiber 3g12%
Sugars 1g
Protein 5g
https://www.lundberg.com/product/organic-whole-grain-wild-rice-original/

Fish of the Week - Sole

Sole is a group of flatfish belonging to several families. Generally speaking, they are members of the family

The common sole (or Dover sole) 

Soleidae, but, outside Europe, the name sole is also applied to various other similar flatfish, especially other members of the sole suborder Soleoidei as well as members of the flounder family. In European cookery, there are several species which may be considered true soles, but the common or Dover sole Solea solea, often simply called the sole, is the most esteemed and most widely available.


The word sole in English and French comes from its resemblance to a sandal, Latin solea. In other languages, it is named for the tongue, e.g. German Seezunge, Hungarian nyelvhal, Italian sogliola, Spanish lenguado, Turkish dil.
A complete list can be found using Fishbase's search function. They include:
* In the sole suborder Soleoidei:
* The true soles, Soleidae, including the common or Dover sole, Solea solea. These are the only fishes called soles in Europe.
* The American soles, Achiridae, sometimes classified among the Soleidae.
* The tonguefishes or tongue soles, Cynoglossidae, whose common names usually include the word 'tongue'.
* Several species of righteye flounder in the family Pleuronectidae, including the lemon sole, the Pacific Dover sole, and the petrale sole.





The true sole, Solea solea, is sufficiently broadly distributed that it is not considered a threatened species; however, overfishing in Europe has produced severely diminished populations, with declining catches in many regions. For example, the western English Channel and Irish Sea sole fisheries face potential collapse according to data in the UK Biodiversity Action Plan.
Sole, along with the other major bottom-feeding fish in the North Sea such as cod, monkfish, and plaice, is listed by the ICES as "outside safe biological limits." Moreover, they are growing less quickly now and are rarely older than six years, although they can reach forty. World stocks of large predatory fish and large ground fish such as sole and flounder were estimated in 2003 to be only about 10% of pre-industrial levels. According to the World Wildlife Fund in 2006, "of the nine sole stocks, seven are overfished with the status of the remaining two unknown."
In 2010, Greenpeace International has added the common sole to its seafood red list. "The Greenpeace International seafood red list is a list of fish that are commonly sold in supermarkets around the world, and which have a very high risk of being sourced from unsustainable fisheries.



Pan Fried Sole Fish With Lemon-Butter Sauce

Ingredients
8 sole fillets
1/2 cup flour
1/2 teaspoon sea salt
1/4 teaspoon black pepper ( or to taste)
7 tablespoons butter
1/4 cup fresh lemon juice
2 tablespoons chopped fresh parsley

Directions
* Mix the flour with seasoned salt and pepper in a shallow dish.
* Dredge the fish fillets in the flour mixture.
* Heat a large skillet over high heat.
* Add in about 3 tablespoons butter to the hot skillet.
* Saute the fillets in 2 batches, cooking on each side (on high heat about 2 minutes per side) or until just cooked through; transfer the fish to a plate to keep warm.
*Add in the remaining 4 tablespoons butter and cook until golden in colour; add in lemon juice, bring to a boil and add in the parsley.
* Season the sauce with salt and pepper.
* Pour the warm sauce over the fish.
* Serve immediately