Recipe courtesy of Alaska Seafood
Recipe courtesy of Alaska Seafood
Watch how to make this recipe.
Sesame Seared Alaska Sole Roll
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- Total: 35 min
- Prep: 15 min
- Cook: 20 min
- Yield: 4
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 4 servings
- Calories
- 464
- Total Fat
- 15 g
- Saturated Fat
- 2 g
- Carbohydrates
- 45 g
- Dietary Fiber
- 6 g
- Sugar
- 4 g
- Protein
- 35 g
- Cholesterol
- 90 mg
- Sodium
- 1363 mg
- Total: 35 min
- Prep: 15 min
- Cook: 20 min
- Yield: 4
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 4 servings
- Calories
- 464
- Total Fat
- 15 g
- Saturated Fat
- 2 g
- Carbohydrates
- 45 g
- Dietary Fiber
- 6 g
- Sugar
- 4 g
- Protein
- 35 g
- Cholesterol
- 90 mg
- Sodium
- 1363 mg
Ingredients
Directions
- 1. Preheat oven to 350°F.
- 2. Rub 1 Tbsp of mustard on to the outer side of the fillets, then evenly coat each fillet with sesame seeds.
- 3. Reserve with sesame seed side of the fillets facing downward.
- 4. Mix all vegetables and evenly distribute over fillets.
- 5. Roll fillets so that one end meets the other with the vegetables tightly bound inside.
- 6. In a non-stick sauté pan over medium-high heat, sear rolls beginning with the point that the fillet overlaps itself. Rotate the fillets a quarter turn each minute, until the entire outside has been cooked.
- 7. Place onto oven safe baking vessel and bake for 3 minutes until sole and vegetables are fully cooked.
- 8. Mix remaining mustard, sweet chili sauce, vinegar, and soy sauce.
- 9. Serve sole rolls atop a thin layer of sauce with cooked millet.
