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Easy Pan Seared Petrale Sole with Cilantro Rice and Poached Carrots

Our wild Pacific Petrale Sole is a West Coast regional delicacy and a “smart seafood choice. It’s sustainably managed and responsibly harvested, making it the perfect pairing with Iron Horse Ocean Reserve Blanc de Blancs that donates proceeds to ocean-based causes. The super easy Petrale Sole recipe can and should be one of your go-to seafood meals.



4 large filets of fresh Petrale Sole
Kosher salt, fresh ground pepper from a pepper mill, pinch of ground cayenne pepper.


1 cup jasmine rice
1/2 bunch cilantro, chiffonade, with a bit of stem
1 – 2 tbs butter
1 1/2 cup water
Kosher salt
Ground white pepper


4 – 6 baby or small carrots, washed, peeled and trimmed. Keep carrots whole.
Juice from 1 mandarin tangerine
2 tbs extra virgin olive oil
Salt and pepper
1/2 cup Sparkling Wine

How To Make

Trim the fish filets and and pat dry with paper towel. Arrange the sole in a single layer on a shallow pan. Set aside.
For the Rice: In a small sauce pan with a tight fitting lid, melt the butter over medium heat, and add green onion, red pepper, and rice. Stir gently, season with salt and white pepper. Add water and cilantro, stir very gently, cover and cook to rice instructions. Fluff rice. Keep covered and warm until ready to serve.
For the Poached Carrots: In a small sauté pan, heat EVOO over medium heat. Add carrots. Season with salt and pepper to taste. Add tangerine juice. Turn up heat, add the Sparkling Wine (both in the pan and then more in a glass to enjoy while cooking), bring to a boil for about 3 minutes. Cover partially, turn off heat. Keep warm until ready to serve.
Petrale Sole: In a very seasoned skillet or non-stick pan, heat over medium heat. Add butter, and as soon as butter has melted and starting to foam, carefully add the filets. Cook, without disturbing for a minute or so, then adjust heat accordingly, not too high. Carefully flip filets, sprinkle with salt, ground pepper, cayenne pepper mix. Cook without disturbing, about two minutes. When read to serve, transfer Petrale Sole to a warm plate, spoon a bit of the pan juices over filets. Add a serving of rice, and a poached carrot. Garnish with lemon. Or, for family style, arrange the Petrale Sole on a warm serving platter. Surround with the rice. Stud with the poached carrots. Drizzle pan juices over the filets. Garnish with lemon wheels. This recipe served 2 to 4 people. Enjoy with the bubbly, of course!