Sole is a type of flatfish found in the Pacific waters of Washington and Oregon. The raw meat is glistening white and cooks up white. Its flavor is mild and sweet, a favorite among customers who prefer “non-fishy” fish. Despite its delicate flavor, it is able to stand up to the heavy sauces favored by European chefs. Try “stuffing” the fillets by rolling them around herbs and breadcrumbs or seasoned crabmeat.
Texture and Flavor: Mild, sweet, delicate
Cooking Methods: Grill, broil, bake small whole fish; stuff, baked, pan-fried larger fish
Substitutes: Flounder, Turbot, Cod