French-style Pickled Mustard Seed Alaska Sole Tacos
- Prep Time: 1 hour
- Cook Time: 10 minutes
- Total Time: 1 hour 10 minutes
- Servings: 4
- Yield: 4 (4 oz) servings (2 tacos per serving)
Ingredients
Taco ingredients
- 4 wild Alaska sole fillets, 4 ounces each
- ½ cup flour
- 2 teaspoons salt
- ½ tsp pepper
- 6 tablespoons butter
- 6 tablespoons 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 tablespoon lemon juice
- 1 teaspoon lemon zest
- 2 tablespoons capers, minced
- 1 tablespoon tarragon, minced
- 1 tablespoon dill, minced
- 1 tablespoon parsley, minced
- 1 tablespoon chives, minced
- 1 clove garlic, minced
- 1 teaspoon sugar
- ¾ teaspoon salt
- ¼ teaspoon pepper
Pickled Mustard Seeds
- ½ cup mustard seeds
- ¾ cup red wine vinegar
- ¼ cup cider vinegar
- 1/4 cup sugar
- 1 1/2 teaspoons salt
- 1 cup water
Preparation
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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.)
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Step 2 Make herb tartar sauce
Add all tartar sauce ingredients to a bowl; mix until well combined. Refrigerate until needed.
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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.
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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.
