Petrale sole with sage, poblano and tomatoes

Total time: 20 minutes

Servings: 4

1 small poblano chile

4 large ripe plum tomatoes

32 leaves fresh sage (about

1/4 cup)

6 tablespoons ( 3/4 stick)

unsalted butter, divided

4 (6-ounce) fillets petrale sole

Salt and freshly ground

pepper

Flour for dredging

1. Roast the chile over a burner flame or under the broiler until it is evenly charred on all sides. Cool, then slip off the skin and remove the stem and seeds. Cut the flesh into a fine dice.

2. Blanch the tomatoes in boiling water for 30 seconds, then peel and seed. Chop the flesh into a medium dice.

3. Stack the sage leaves and slice crosswise into very thin strips.

4. Melt half the butter in a large skillet over medium heat. Season the fillets with 1 teaspoon salt and one-fourth teaspoon pepper, or to taste. Dredge in flour to coat lightly, shaking off the excess. Lay into the pan top side down and sauté for 2 minutes, then carefully turn over and sauté until done, 1 to 2 minutes longer depending on the thickness; a sharp knife inserted into the thickest part should slide in easily. Transfer to a platter and keep warm.

5. Pour the butter out of the pan and wipe it clean with a paper towel. Raise the heat under the pan, add the remaining butter and, as it starts to melt, add the sage. Sauté, stirring constantly for about a minute, until the sage becomes fragrant and almost starts to crisp. Add the tomatoes and poblano and sauté until they are warmed through. Season the sauce with one-fourth teaspoon salt and one-eighth teaspoon pepper, or to taste, and spoon over the fish.

Each serving: 376 calories; 32 grams protein; 18 grams carbohydrates; 3 grams fiber; 20 grams fat; 11 grams saturated fat; 125 mg. cholesterol; 859 mg. sodium.