Roasted Corn-Hatch Chile Stuffed Sole: 2 Ways
Roasted Corn Hatch Chile Stuffed Sole can be wrapped in either sweet potato or bacon. Both hold all of the sweet, spicy and fresh flavors together perfectly.
Servings: 8
Calories: 126kcal
Ingredients
- 2 ears fresh corn
- 1½ medium-sized Hatch chiles, roasted, peeled and seeded (click here for how to roast and peel peppers)
- 1 cup loosely packed cilantro leaves, washed and dried
- 1 tablespoon sour cream
- ¾ teaspoon ground cumin
- ¼ teaspoon salt
- 8 (approximately 4-ounce) Sole fillets (I used Petrale Sole)
- about 2 dozen slices thin cut bacon -- OR -- 2 approximately ½-pound sweet potatoes
- olive oil for the pan
- salt and freshly ground black pepper
Instructions
- Place both ears of corn directly over a high flame on the stove. With metal kitchen tongs, turn them as soon as each side becomes partially charred, about 20 seconds per side. Then use a Chef's knife to cut the kernels from the cob, and then add them to a food processor fitted with the blade attachment, or a powerful blender.
- Add the roasted Hatch chiles, cilantro, sour cream, cumin, and the ¼ teaspoon of salt. Blend until it's a coarse purée.
- Place the Sole fillets, lengthwise, smooth side down, on a clean cutting board. Spread about 2 tablespoons of the Hatch-corn mixture in a thin layer on each fillet. Very gently, but tightly, roll each fillet away from you, until it's completely rolled up. Sprinkle each roll with salt and pepper.
- If you are choosing to use the sweet potatoes, peel them completely, and then continue to use the peeler to make as many thin, long strips as possible.
- On another clean cutting board, with the bacon or the sweet potato, whichever you're using -- lay the strips down, overlapping a bit, in 8 separate groups.
- Then place a rolled Sole fillet in the center of each one, and gently wrap them around each one and place them on a large plate with the seam side down. (The bacon will be easier to wrap.) Cover the plate with plastic wrap and refrigerate for about 30 minutes.
- Preheat the oven to 425°F, and adjust a rack to the center.
- Remove the wrapped fillets from the refrigerator, thinly coat the bottom a large oven proof sauté pan with the olive oil, and place it over medium-high heat.
- Add the wrapped fillets, seam side down and sauté them on all sides just until the bacon is beginning to brown -- or -- the sweet potato has become brighter. This should take just a few minutes. (Please note that while the bacon wrapped fillets will stay intact nicely, and those with the sweet potato might come unwrapped a bit -- don't worry because they're easily put back together. Just use your hands and carefully re-adhere the sweet potato strips, being careful not to burn yourself, of course.)
- To finish the cooking, place the pan in the preheated 425°F oven until the bacon becomes crispy -- or -- until the sweet potato is tender, about 3 minutes.
- Remove from the oven and let them sit for about 5 minutes. Slice if desired, and serve immediately.
Notes
Estimated calorie count with sweet potato: 126 kcal/serving
Estimated calorie count with bacon: 187 kcal/serving
Nutrition
Calories: 126kcal