Seafood 101

Host the Feast of the Seven Fishes – no problem!

If you’re looking to wow the family with your feast of the seven fishes, we’re here to help. What fish should be included and how it should be prepared can vary from home to home. Here’s a stunner of a recipe that uses lemon sole fillets.

Stuffed Sole with Crabmeat Stuffing served with a Creamy Beurre Blanc Cream Sauce
by Steven Capodicasa©
Serves 6

¼ cup olive oil
¼ cup diced celery
¼ cup diced onion
1 clove garlic, minced
1 shallot, peeled and minced
¼ cup white wine
12 oz. lump crabmeat
1 cup crushed Ritz crackers
6 medium-sized lemon sole fillets


  1. Preheat oven to 375 degrees.
  2. Heat olive oil in a large sauté pan and sauté celery, onions, garlic and shallot until vegetables soften.
  3. Deglaze with ¼ cup white wine and season with salt and pepper.
  4. Chill and gently add in crabmeat and crushed Ritz crackers.
  5. Rinse lemon sole with water and pat dry.
  6. Season with salt and pepper.
  7. Lay sole out skin side down (dark side), and using a very sharp knife cut a slit in the center of the fillet following along the centerline, careful not to cut ends of fillet.
  8. Place cut fillets on a foil-lined sheet pan, gently open up slit, stuff with crabmeat stuffing and drizzle with olive oil.
  9. Bake uncovered in preheated oven for 10-12 minutes, carefully remove stuffed sole with a long spatula, transfer to plates and serve with beurre blanc sauce.

Beurre Blanc Sauce
2 cups white wine
1 cup chopped peeled shallots
1 cup heavy cream
2 tablespoons of sweet butter


  1. Place wine and shallots in a saucepan and simmer until reduce to dry (all the wine has evaporated).
  2. Refresh with heavy cream and reduce by half.
  3. Strain and place in a clean sauce pan.
  4. Hand finish sauce by whisking in 2 tablespoons of sweet butter.
  5. Season with salt and pepper.
  6. Keep warm.

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