Best 4 Baked Sole Mexicana Recipes

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**Baked Sole Mexicana: A Culinary Journey to Coastal Delights**

Prepare to embark on a culinary voyage to the vibrant shores of Mexico with our tantalizing Baked Sole Mexicana. This delectable dish, hailing from the sun-drenched regions of coastal Mexico, captures the essence of bold flavors and fresh ingredients that define Mexican cuisine. Dive into a symphony of flavors as the tender, flaky sole fillet basks in a vibrant marinade of zesty lime juice, aromatic garlic, and a carefully crafted blend of Mexican spices. Accompanied by a medley of colorful bell peppers, crisp onions, and juicy tomatoes, this dish promises a fiesta of textures and flavors in every bite. Indulge in the authentic taste of Mexico with our Baked Sole Mexicana, a culinary masterpiece that will transport your taste buds to the heart of this vibrant culinary paradise.

**Additional Recipe Options:**

1. **Crispy Baked Sole with Lemon Butter:** Experience the classic combination of tender sole and a luscious lemon butter sauce, enhanced with crisp panko breadcrumbs for an irresistible crunch.

2. **Mediterranean Baked Sole:** Embark on a journey to the sun-kissed shores of the Mediterranean with this delightful recipe. Marinated in a fragrant blend of herbs, garlic, and olive oil, the sole is baked to perfection, capturing the essence of this vibrant culinary region.

3. **Creamy Pesto Baked Sole:** Dive into a symphony of flavors with this elegant dish. Slathered in a creamy pesto sauce made from fresh basil, pine nuts, and Parmesan cheese, the sole is baked until flaky and tender, offering a rich and satisfying indulgence.

4. **Spicy Szechuan Baked Sole:** Tantalize your taste buds with this fiery rendition of baked sole. Coated in a bold Szechuan sauce featuring a harmonious blend of chili peppers, soy sauce, and aromatic spices, this dish promises an explosion of flavors that will keep you coming back for more.

Check out the recipes below so you can choose the best recipe for yourself!

BAKED SOLE FILLET, THE MEDITERRANEAN WAY



Baked Sole Fillet, the Mediterranean Way image

Simple Baked Sole fillet, Spiced Mediterranean-style and baked in a buttery lime sauce. Green onions, dill, and capers are welcomed additions here!

Provided by The Mediterranean Dish

Categories     Entree

Time 30m

Number Of Ingredients 14

1 lime or lemon, juice of
1/2 cup Private Reserve extra virgin olive oil
3 tbsp ghee or unsalted melted butter (if you like it buttery, then add up to 1/2 cup)
2 shallots, thinly sliced
3 garlic cloves, thinly-sliced
2 tbsp capers
1 tsp seasoned salt, or to your taste
3/4 tsp ground black pepper
1 tsp ground cumin
1 tsp garlic powder
1.5 lb Sole fillet (about 10-12 thin fillets)
4-6 green onions, top trimmed, halved length-wise
1 lime or lemon, sliced (optional)
3/4 cup roughly chopped fresh dill for garnish

Steps:

  • In a small bowl, whisk together lime juice, olive oil and melted butter with a dash of seasoned salt. Stir in the shallots, garlic and capers.
  • In a separate small bowl, mix together the seasoned salt, pepper, cumin and garlic powder. Spice fish fillets each on both sides.
  • Place the fish fillets on a lightly-oiled large baking pan or dish. Cover with the buttery lime mixture you prepared earlier. Now arrange the green onion halves and lime slices on top.
  • Bake in 375 degrees F-heated oven for 10-15 minutes. Do not overcook.
  • Remove the fish fillets from the oven and garnish with the chopped fresh dill.
  • Serve next to white rice or roasted Greek potatoes and a simple Mediterranean salad.

Nutrition Facts : Calories 350 calories, Sugar 0.7 g, Sodium 528.1 mg, Fat 26.1 g, SaturatedFat 6.6 g, TransFat 0 g, Carbohydrate 7.5 g, Fiber 1.8 g, Protein 23.1 g, Cholesterol 15.3 mg

PANKO CRUSTED PETRALE SOLE WITH BASIL, GARLIC AND ORANGE



Panko Crusted Petrale Sole with Basil, Garlic and Orange image

Dinner ready in 20 minutes! Enjoy crispy sole fish made with Progresso® bread crumbs.

Provided by By Betty Crocker Kitchens

Categories     Entree

Time 20m

Yield 4

Number Of Ingredients 13

1/2 cup Gold Medal™ all-purpose flour
4 1/2 teaspoons California chili powder
1 tablespoon gray salt
1 teaspoon freshly ground black pepper
3 eggs, well beaten
1 1/2 cups Progresso™ panko crispy bread crumbs
1 lb petrale sole or other thin white fish fillets (8 to 12 fillets), cleaned, skinned
1/3 to 1/2 cup extra-virgin olive oil
2 tablespoons thinly sliced garlic
1 serrano or jalapeño chile, thinly sliced (about 1 tablespoon)
Gray salt and freshly ground black pepper, if desired
1 1/2 cups fresh basil leaves
1 tablespoon grated orange peel

Steps:

  • In small bowl, mix flour, chili powder, 1 tablespoon salt and 1 teaspoon pepper. Line up 3 like-sized baking dishes or shallow bowls. Place flour mixture in first dish. Place beaten eggs in second dish. In third dish, place bread crumbs. To bread fish fillets, coat with flour mixture, dip into eggs, then coat with bread crumbs. Set aside on platter or baking tray.
  • In 12-inch nonstick skillet, heat 1/3 cup of the oil over high heat. Add half of the fillets; cook about 2 minutes or until lightly browned and crisp. Turn fish; cook other sides 1 minute. Remove from skillet to warmed serving platter; cover to keep hot. Cook remaining fillets, adding more oil if necessary.
  • Add garlic and chile to hot oil in skillet. Season with salt and pepper. Cook and stir 2 minutes. Add basil; cook and stir 2 minutes to crisp. Toss in orange peel.
  • Arrange fillets on serving platter or individual plates; top with the basil, garlic and orange mixture.

Nutrition Facts : Calories 550, Carbohydrate 45 g, Cholesterol 210 mg, Fat 3 1/2, Fiber 2 g, Protein 29 g, SaturatedFat 4 g, ServingSize 1 Serving, Sodium 2130 mg, Sugar 3 g, TransFat 0 g

MEXICAN BAKED FISH



Mexican Baked Fish image

Make this Mexican baked fish as hot or mild as you like. Serve with rice, black beans, warm tortillas and margaritas for a festive meal!

Provided by CHRISTYJ

Categories     World Cuisine Recipes     Latin American     Mexican

Time 30m

Yield 6

Number Of Ingredients 6

1 ½ pounds cod
1 cup salsa
1 cup shredded sharp Cheddar cheese
½ cup coarsely crushed corn chips
1 avocado - peeled, pitted and sliced
¼ cup sour cream

Steps:

  • Preheat oven to 400 degrees F (200 degrees C). Lightly grease one 8x12 inch baking dish.
  • Rinse fish fillets under cold water, and pat dry with paper towels. Lay fillets side by side in the prepared baking dish. Pour the salsa over the top, and sprinkle evenly with the shredded cheese. Top with the crushed corn chips.
  • Bake, uncovered, in the preheated oven for 15 minutes, or until fish is opaque and flakes with a fork. Serve topped with sliced avocado and sour cream.

Nutrition Facts : Calories 310.6 calories, Carbohydrate 11.3 g, Cholesterol 69.3 mg, Fat 17.6 g, Fiber 3.4 g, Protein 27.6 g, SaturatedFat 7.2 g, Sodium 529.2 mg, Sugar 1.8 g

AUTHENTIC MEXICAN POZOLE



Authentic Mexican Pozole image

I've learned this recipe from a friend from Mexico. I don't eat menudo, because the tripe or pig's feet made me nauseous. She always celebrated with this soup and I can eat everything in it without being grossed out! It's very delicious and everyone always get seconds or thirds! Don't forget to garnish! I add lots of lemon juice to my bowl and a dash of salt.

Provided by razzle dazzle

Categories     Stocks

Time 1h25m

Yield 10 serving(s)

Number Of Ingredients 17

1 1/2 lbs pork shoulder
2 garlic cloves, peeled
1 tablespoon cumin powder
1 onion, chopped
2 garlic cloves, chopped
2 tablespoons oil
1/2 teaspoon black pepper
1/2 teaspoon cayenne
2 tablespoons california chili powder
1 tablespoon salt
1/4 teaspoon oregano
4 cups canned white hominy, drained and rinsed
3 -5 cups pork broth, from cooking pork shoulder
1 cup canned diced green chilis (optional)
salt
2 whole fresh jalapenos, chopped (optional)
3 whole ancho chilies, seeded and stemmed (garnish) (optional)

Steps:

  • This recipe requires a simple prep.
  • Prepare the onion, peel the garlic, chop the onion, peel and chop the 2 garlic cloves, chop the green chilies and jalapenos if you are using them and get the hominy drained and rinsed.
  • I boil my ancho chilies in a separate small pot for the garnish part(read below).
  • Now you are ready to cook.
  • Place the meat in a large saucepan and just cover with lightly salted water.
  • Add 1/2 chopped onion, the 2 cloves peeled garlic, pepper, cumin, and oregano.
  • Bring to a boil over medium heat, skim off any foam that rises, reduce heat, cover and simmer for 45 minutes.
  • Remove meat and broth, reserving both.
  • Saute the remaining chopped onion and garlic in oil until translucent.
  • Add the remaining spices, stir for a minute.
  • Cut the reserved pork into 1 inch cubes and add to the pan.
  • Stir in the canned hominy, pork broth (if there is not enough pork broth, add chicken stock, I like to add it anyway for flavor, about 2-4 cups, eyeball the amount you like), green chilies and jalapenos (optional).
  • Cook at a simmer, covered, for 45 to 60 minutes until the meat and hominy are tender.
  • If necessary, cook for up to an additional 60 minutes until the chilies and onions are well blended into the broth.
  • Degrease the stew, taste for salt, and serve in soup bowls.
  • This is a delicious recipe and well worth the effort to make.
  • Garnishes that are always served with are:.
  • lots of lime/lemon wedges.
  • sliced radishes.
  • chopped cilantro.
  • Shredded cabbage(not red).
  • fresh/ packaged fried corn tortillas.
  • When my ancho chilies are soft from boiling(takes about 15 minutes), then i put them in the blender with 1 1/2cups of water, 1 clove of garlic and about 2 tablespoons diced onion, and about 1 tablespoons of salt and pepper. I blend this thin, then strain it to get the liquid separated from its "pulp". I throw the pulp into the soup for the flavor i like but you can discard if too spicy for you. The remaining liquid you put in a serving dish for guests to add in their own bowl, if desired. Beware! It's HOT!

Tips:

  • Choose the freshest sole fillets possible. Look for fillets that are firm and have a mild, briny smell.
  • Rinse the sole fillets thoroughly and pat them dry before cooking. This will help to remove any excess slime or scales.
  • Season the sole fillets with salt and pepper before cooking. You can also add other seasonings, such as garlic powder, onion powder, or paprika.
  • Cook the sole fillets over medium heat. This will help to prevent them from becoming dry or overcooked.
  • Serve the sole fillets immediately with your favorite sides. Some popular sides for sole include rice, roasted vegetables, or a simple salad.

Conclusion:

Baked sole Mexicana is a delicious and easy-to-make dish that is perfect for a weeknight meal. The sole fillets are baked in a flavorful sauce made with tomatoes, onions, peppers, and spices. The dish is then topped with cheese and baked until golden brown. Baked sole Mexicana is a great way to enjoy the delicate flavor of sole. It is also a healthy and affordable dish that can be enjoyed by people of all ages.

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