Steamed sole and watercress

SmartPoints® value per serving
Total Time
30 min
10 min
20 min
Shiitake mushrooms combine with Scotch whisky to dress steamed halibut deliciously. Boiling dried shiitake mushrooms softens them and also imparts their wonderfully rich a mildly smoky flavor into the dressing. Sole is a mild flakey white fish found at most seafood counters, but you can use cod, halibut, red snapper fillets, or skate wings in its place. Ready in an easy 30 minutes, this dish has a unique combination of flavors and a great presentation. The pepper watercress is a flavorful base bringing leafy greens and crunch to the recipe. Serve over some warm riced cauliflower to mimic rice and add more veggie presence.


Dried shiitake mushroom(s)

15 medium, small, dried, stemmed


1½ cup(s)


1 fl oz, scotch

Canola oil

1 Tbsp

Red-wine vinegar

1 Tbsp

Table salt

¼ tsp

Black pepper

tsp, freshly ground

Uncooked red potato(es)

12 small, very small, halved

Uncooked sole

4 fillet(s), (4 ounce)

Fresh watercress

1 bunch(es), stemmed


1 tsp, snipped


  1. To make the dressing, combine the mushrooms and water in a small saucepan; bring to a boil and boil until softened, about 6 minutes. Remove the mushrooms. Add the Scotch, oil, and vinegar to the water; bring back to a boil and boil 1 minute longer. Stir in the salt and pepper, cover, and set aside.
  2. Place the potatoes in a steamer basket; set in a saucepan over 1 inch of boiling water. Cover tightly and steam until fork-tender, about 10 minutes. Wrap in foil to keep warm. Place a plate that will fit inside the steamer basket and arrange the fish in a single layer on top. Cover tightly and steam until fish turns white and opaque, about 4 minutes.
  3. To serve, thinly slice the mushrooms. Divide the watercress among 4 plates; top with a fish fillet, then surround with potatoes and scatter with mushrooms. Drizzle with the dressing and garnish with the chives.