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French-style Pickled Mustard Seed Alaska Sole Tacos

French-style Pickled Mustard Seed Alaska Sole Tacos
A French inspired taco with a bright herb tartar sauce and pickled mustard seeds highlight the delicate flavors of wild Alaska sole, also known as flounder.
  • Prep Time: 1 hour
  • Cook Time: 10 minutes
  • Total Time: 30 minutes
  • Servings: 4
  • Yield: 4 (4 oz) servings (2 tacos per serving)

Ingredients

  • Taco ingredients

  • 4 wild Alaska sole fillets, 4 oz each
  • ½ cup flour
  • 2 tsp salt
  • ½ tsp pepper
  • 6 Tbsp butter
  • 6 Tbsp lemon juice
  • 2 cups watercress or arugula
  • 16 corn tortillas
  • 1 lemon, sliced into wedges
  • Herb Tartar Sauce

  • ½ cup mayonnaise
  • ½ cup sour cream
  • 1 Tbsp lemon juice
  • 1 tsp lemon zest
  • 2 Tbsp capers, minced
  • 1 Tbsp tarragon, minced
  • 1 Tbsp dill, minced
  • 1 Tbsp parsley, minced
  • 1 Tbsp chives, minced
  • 1 clove garlic, minced
  • 1 tsp sugar
  • ¾ tsp salt
  • ¼ tsp pepper
  • Pickled Mustard Seeds

  • ½ cup mustard seeds
  • ¾ cup red wine vinegar
  • ¼ cup cider vinegar
  • 1/4 cup sugar
  • 1 1/2 tsp salt
  • 1 cup water

Preparation

  1. Step 1 Make pickled mustard seeds

    Combine all ingredients in a sauce pan. Bring to a boil, reduce heat to medium low and simmer 45 minutes, stirring occasionally. Cool at room temperature. Refrigerate in a sealed container. (Can be made days in advance then stored in the refrigerator for weeks.)

  2. Step 2 Make herb tartar sauce

    Add all tartar sauce ingredients to a bowl; mix until well combined. Refrigerate until needed.

  3. Step 3 Cook the Fish

    Thaw sole if frozen. Pat sole fillets dry with paper towels. Combine flour, salt and pepper in a shallow plate. Dredge fillets in flour mixture to coat both sides of the fillets. Melt butter in a large saute pan over medium heat. Add fillets; cook about 2 minutes on each side then transfer to a plate. Pour remaining butter from pan over fillets. Flake each fillet into large bite sized pieces.

  4. Step 4 Assemble Tacos

    Heat flat top or cast iron skillet on high temp. Heat tortillas for about 15 seconds per side. Place 2 oz of flaked sole onto each doubled tortilla. Top with about 1 Tbsp of tartar sauce, watercress or arugula. Finish with about 1 tsp of pickled mustard seed.

    Serve with lemon wedges.