|Joe’s Seafood, Prime Steak & Stone Crab: Since 1913, Joe’s Stone Crab has been a legendary dining institution in Miami. In 2000, Joe’s Seafood, Prime Steak & Stone Crab debuted in Chicago. One of the restaurant’s signature dishes is Dover Sole, which is cooked whole and filleted at tableside. Chef Gary Baca says that leaving all elements of the fish intact while cooking—head, tail and bones—intensifies its natural richness and sweetness of this mild fish. So just by adding butter, salt and pepper, you’ll have a succulent delight. He does remove the skin before cooking, which adds a crispy texture. Here’s the simple recipe, which can be prepared at home:
-1 Dover sole (skinned)
-1 sprinkle salt and pepper mix
-1 dusting of all-purpose flour
-4 ounces clarified butter
-2 butter pats
-1 pinch of chopped parsley
-1 pat of brown butter
1. Season both sides of the fish with salt and pepper, and then dust lightly with all-purpose flour.
2. Ladle 2 ounces of clarified butter and 1 butter pat onto a griddle. Place sole in the butter and sauté until golden.
3. Flip the fish and sauté in an additional 2 ounces of clarified butter and 1 butter pat.
4. Finish in a 450°F oven for 6 – 8 minutes and plate the fish on a warm platter. Garnish with lemon, parsley and brown butter.
Learn more about Joe’s Seafood, Prime Steak & Stone Crab at www.icon.com/joes.
Related Food Videos: For more food videos, check out The Nibble's Food Video Collection.