Man oh man do I love Martha’s Vineyard. As a kid we sometimes summered there and were allowed to run free, unsupervised, walking and cycling all over the island. Our friends the Blancos, are spending the week there and we visited them today. They are staying in an incredible house in Chilmark built in 1965 and designed by Eliot Noyes. The house is almost exactly the same as it was when featured in Life Magazine in 1965. Fond memories, good friends, rad 60’s modern architecture and excellent seafood made for a delightful time all around.
We had raw oysters in Menemsha in the evening and picked up some Vineyard Sole to cook at home. Because I had such great luck cooking black sole the Adriatic way in Ireland, I did the same with the Vineyard Sole with equally good results. Anna made a delicious salad with cucumbers, peppers, carrots, capers and a lemony dressing and we had some fresh corn and leftover pasta on the side. It was perfect.
• Vineyard Sole cooked the Adriatic Way (Panko Variation) •
5 medium filets (approx 1.5lbs) of Vineyard (or other) sole
3 cups of panko bread crumbs
juice of 3 lemons
3/4 cup olive oil
1-2 tsp salt
Mix panko, lemon juice, olive oil and salt to combine. Taste for seasoning, add more salt if desired. Preheat broiler. Lay sole filets on a baking sheet and thoroughly cover tops of filets with panko mixture. Let sit at room temperature for at least 30 minutes. Broil for 5-7 minutes until cooked through and bread crumbs are lightly browned. If your broiler is very hot, you might find that the crumbs get brown before the fish is done. In this case, remove from broiler, turn the oven to 500 and bake until fish is cooked through. Enjoy.