Tender Green Bean Stuffed Dover Sole with Green Chili Cream

Pacific Seafood Group

1 4-ounce can diced green chiles [112 g]
1/4 cup white wine [63 ml]
1 garlic clove, minced
1/4 onion, chopped
Juice and grated peel of 1 lime
1 cup heavy whipping cream [224 g]
1/2 pound fresh green beans, cleaned and blanched [250 g]
8 Dover sole fillets
2 tablespoons toasted almonds
Fresh cilantro, for garnish

Preheat oven to 350°F.

In a large ovenproof sauté pan, heat green chiles, wine, garlic, onion, and lime juice and peel. Reduce over medium heat for 5 minutes, or until 3/4 of the wine is gone. Add cream and bring to a boil. Turn the heat down and continue cooking for 5 minutes. Meanwhile, divide green beans into 8 bundles. Wrap a fillet of sole around each bundle of beans. Nestle the sole bundles in the sauté pan with the green chili cream. Spoon some of the cream over each sole fillet.

Place the pan in the oven for about 10 minutes, or until the fish is cooked through. Divide the sole among 4 plates. Return the pan to the stove, bring to a boil and reduce until the sauce is thickened.

Spoon the sauce over the fillets and garnish with toasted almonds and cilantro.

Makes 4 servings.