Sole with Lemon Grass Red Bell Pepper Salad

Written by 
The Canyon Ranch Kitchen

Nutrition Information (per serving)

calories 
180
protein 
23 g
sodium 
461 mg
carbohydrates 
9 g
fat 
6 g
fiber  
2 g
cholesterol 
54 mg
Servings 
4
Ingredients 

Lemon Grass Red Bell Pepper Salad
3 red bell peppers, roasted and thinly sliced
3 Tbsp minced lemon grass
1½ Tbsp sherry vinegar
¾ tsp sea salt
¼ tsp freshly ground black pepper

4 sole fillets, about 4 oz each
¼ tsp sea salt
¼ tsp freshly ground black pepper
1 Tbsp extra virgin olive oil

Instructions 
  1. In a medium bow,l combine all ingredients for Lemon Grass Bell Pepper Salad and mix well. Set aside.
  2. Season fish with salt and pepper. In a large sauté pan, sauté in olive oil about 3 to 5 minutes on each side, or until cooked through. Serve 1 fish fillet with ⅓ cup Lemon Grass Bell Pepper Salad.
About the author 
All Canyon Ranch recipes are developed on property by our esteemed chefs, led by Corporate Chef Scott Uehlein.