Wild Petrale Sole with Peach Salsa

Ingredients:

• 2 ripe peaches, pitted and diced

• ¼ cup diced onion

• ¼ cup chopped fresh cilantro

• Juice and zest of 1 lemon

• 1 small garlic clove, grated

• ½ jalapeño pepper, minced (adjust to your spice preference)

• ¼ teaspoon sea salt, plus more to taste

• 2 six oz Wild Petrale Sole fillets 

• Olive oil

• salt and pepper to taste

Instructions:

1. Combine all the peaches, red onion, cilantro, lemon juice and zest, garlic,  jalapeño and salt in a medium bowl. Stir well to combine. Season to taste with additional salt if needed.

2. Chill the salsa in the refrigerator for at least 30 minutes to allow the flavors to blend.

3. Pat the sole fillets dry with paper towels. Lightly season both sides of the fillets with salt and pepper.

4. Heat olive oil in a large non-stick skillet over medium-high heat. Carefully add the fillets to the hot pan. Sauté the fillets for a few minutes on each side until they are cooked through and flake easily. 

5. Plate the cooked Petrale Sole fillets.Top generously with the fresh peach salsa. Serve immediately.