A flavor packed salad with the most delicate filet of fish. The rainbow carrots add a splash of beautiful colors and the vinaigrette ties the dish together nicely with hints of galic, lime and agave syrup.
Start by spreading the arugula on a large serving platter.
Sprinkle the pistachios evenly throughout the bed of arugula.
Trim and peel the carrots. Using the vegetable peeler start slicing the carrot lengthwise to create ribbons.
Arrange the carrots evenly on top of the arugula and the pistachios.
For the vinaigrette:
Mince the garlic as finely as you can.
Zest the limes.
In a measuring cup, bowl or vinaigrette mixing container, measure out the extra virgin olive oil.
Add the garlic and lime zest.
Add the agave syrup, the champagne vinegar, and the lime juice.
Season with salt and pepper to taste.
Combine well to emulsify the vinaigrette.
For the filet of sole:
Season the fish with salt and pepper.
Heat a medium to large pan to medium high heat. Add a few tablespoons of cooking extra virgin olive oil.
When the pan is nice and hot, add the filets and cook for 1 to 2 minutes.
Flip the filets and add the butter and three tablespoons of the vinaigrette. Make sure to grab some the bits and pieces of garlic and lime zest in the bottom of the vinaigrette container.
Cook the fish on that side for 1 minute and remove from the heat.
Serve the fish on top of the salad and drizzle the vinaigrette.
Enjoy!
Recipe Video Instructions
Notes
If you can't find filet of sole, any other mild tasting fish like it will do.