Last Night's Meal

It may be Fall but that doesn't mean that all of our meals need to be stick to your ribs, comfort food fare every night. Don't get me wrong, I love all those hearty dishes like Mac n' Cheese, Stew, Chili, and anything you can braise, but sometimes it's nice to have a lighter meal (and a bit easier on the waistline with all those holiday parties that are coming up). So we had some Dover Sole. A nice light fish that is very easy to prepare but a real pain to fillet. I watched the fishmonger work for about 20 minutes to fillet 2 fish.
  
So pretty simple stuff. I made some Bulgar Wheat (½-¾ dry) and just followed the directions on the pack. Then I started to heat up my griddle (Using a flat griddle instead of a fry pan that has high sides is much easier with such a thin, delicate fillet of fish). I added half a chopped shallot and a minced clove of garlic to some oil in a heated pot [Medium Heat]. Let this saute till translucent then added a rough chopped bell pepper and stired. As this is happening I added some olive oil to the skillet and when it got hot added the seasoned Sole fillets. They will only take a couple of minutes for each side, so pay attention (you can do this after you finish the Bulgar if you you don't feel like multi-tasking). Toss a couple handfuls of baby spinach into the pot and let wilt, then add your drained Bulgar along with some chopped herbs of your choice (I used Tarragon and Flat Leafed Parley) and a couple sliced scallions (green onions to you yanks ;-). Stir all this up and give it a little S&P to taste. The fish should be done (you would of had to flip it during this last step). Now mound some of the Bulgar on a plate and lay the fillets over the top, serve with a wedge of lemon and possibly some salad on the side (that's what we did).

A great, light, midweek meal that is quick to prepare and pretty much guilt free!!