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Have you had Rex Sole before?

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If you haven’t – you’re missing out! Rex Sole is a delicious, tender flatfish not to be overlooked! It bakes beautifully and this grapefruit olive tapenade is a nice complement to the white fish.

I grew up eating plenty of fish. My dad LOVED to fish! As kids we knew all that went into fishing, gutting, preparing, and cooking fish. But since we only recently started serving fish on a somewhat regular basis, I can’t help but hold my breath when I set fish in front of the kids. Thankfully, Luv and Bugsy both have liked every type of fish they’ve tried. Nonetheless, I was pleased to see that they enjoyed this dish!

Rex Sole with Grapefruit Olive Tapenade

One of my favorite kitchen tools is my chopping bowl & mezzaluna knife set. It works incredibly well for chopping ingredients while also combining them. Perfect for making tapenade!

Rex Sole with Grapefruit Olive Tapenade
** Add this Rex Sole with Grapefruit Olive Tapenade recipe to your cookbook on Key Ingredient!

Rex Sole with Grapefruit Olive Tapenade
Author: 
Recipe type: Main
Cuisine: AIP paleo, paleo, primal
Prep time: 
Cook time: 
Total time: 
Serves: 4
 
Rex Sole is a delicious, tender flatfish not to be overlooked! It bakes beautifully and this grapefruit olive tapenade is a nice complement.
Ingredients
  • 4 Rex Sole fillets, skin on
  • 15 oz organic black olives
  • 2 tsp organic dried mint
  • 1 organic green onion, sliced
  • Zest and 1 TB juice from HALF an organic grapefruit
  • ¼ cup of the thick separated "cream" from a chilled can of organic coconut milk
  • Zest and 1 TB juice from HALF an organic grapefruit
  • 1 teaspoon organic lemon juice
  • Hawaiian Red Sea Salt
Instructions
  1. Preheat oven to 400° F.
  2. Cut individual pieces of parchment paper, one per fillet, large enough to wrap and enclose each piece completely {like an envelope} and set on a sheet pan. Place the Rex Sole fillets on the parchment and fold a simple envelope for your fish. Bake 20 or so minutes until fish flakes with fork.
  3. Meanwhile, chop olives, mint, and green onion together. Running your knife over the mixture to incorporate until finely chopped. I use a chopping bowl and mezzaluna knife set for this. Stir in half the grapefruit zest and juice.
  4. For the sour cream: remove thickened cream from the top of chilled{overnight or longer} coconut milk. Mix ¼ cup of that cream with sea salt, grapefruit juice, zest and lemon juice, and zest. Adjust flavor accordingly. I like this cream tangy so it cuts through the coconut, but I also like some of the coconut flavor present with the fish.
  5. Remove the Rex Sole parchment packs from the oven and open carefully, letting the steam escape. Place the fillets on their plates, top each fillet with a helping of olive tapenade. Optional: fish with a dollop of the sour "cream".

 
Rex Sole with Grapefruit Olive Tapenadespoon and fork enjoy_edited-1
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