Sole With Rich Ketchup Sauce

I know. “Ketchup Sauce” doesn’t exactly make you want to run into the kitchen and immediately cook this dish. But, you should.

“Ketchup Sauce” hardly describes how good it tastes. The soy sauce and butter flavors shine right through. The olive mixture just adds to the complex fun in a meal that couldn’t be easier to prepare.

Sole With Rich Ketchup Sauce

Ingredients:

5 oz unsalted butter
1/4 cup ketchup
1/4 cup soy sauce
1/4 cup red wine vinegar
1/2 tsp hot sauce
1 plum tomato, seeded and chopped
6 large green olives, chopped
6 Kalamata olives, chopped
1 Tbs capers
2 tsp shredded basil
1 tsp thyme leaves
1 1/2 lb sole fillets
Rice to accompany

Directions:

1. In a medium saucepan, combine the butter with the ketchup, soy sauce, vinegar and hot sauce and bring to a boil over moderate heat. Keep warm.

2. Mix the tomato, olives, and capers together.

3. Broil sole until cooked through, about 5 minutes.

4. Pour about 2 Tbs sauce onto each of 4 dinner plates. Set a fillet of sole on sauce and spoon the tomato-olive mixture on top.

(I like to pack steamed white rice into a timbale and unmold onto the plate. Looks nice.)

Serves 4

Recipe adapted from a Jean-Georges Vongerichten recipe printed in Food & Wine Magazine.