Poached Sole topped with Crab and Madagascar Red Rice

At the Channel Islands Farmers Market, I selected a beautiful, fresh Sole from Fresh Fish Fanatics that they filleted for me while I waited.  John was inspired to top it with crab and poach it in white wine.  Although this created a very elegant dish, it was quite easy to make.

Poached Sole topped with Crab

Pre-heat the oven to 350 degrees.

Crab and herb topping

Sprinkle fish fillets with Tony Chachere's Creole Seasoning and Salt

Set aside.

In a small bowl, mix together:

1 cup lump Crab meat

3 Tablespoons fresh herbs - we used Parsley, Tarragon, and Chives from our garden

Juice of 1/4 Lemon

Salt and Pepper, to taste

Set aside.

Place 4 Tablespoons Butter in an 8-inch square baking dish.

Place it in the oven until the Butter melts - about 5 minutes.

Place the fish fillets in the pan, then divide the Crab mixture on top of the fish.

Spritz it with a bit of non-stick spray to hold it in place while baking.

Pour 1 cup dry White Wine (we used Chateau St. Michelle Dry Riesling) gently around the fish being careful not to wash the Crab off.

Bake for 20 minutes.

Ready for the oven

Madagascar Red Rice

Cook 1 cup Madagascar Red Rice according to package directions.  This rice, from Lotus Foods, has a unique color and texture.  It's great to serve with fish as it adds some color to the plate.

Enjoy!

Cormorant drying its wings ~ Ventura Harbor, CA