Oceanaire just got a shipment of Dover sole Tuesday. So says executive sous chef Jeff Lhotsky, who e-mailed me about it.
"It is an imported fish from Europe, true Danish Dover Sole. Oftentimes it is imitated by the U.S. product such as Lemon Sole," he wrote.
"We prepare it simply pan seared with olive oil, salt and pepper. Tonight the price is $46.95. It is a whole fish, about 1#-1.25#, and served with a Caper Brown Butter sauce.
"It being a delicate whole fish, we fillet it tableside to remove the bones for the guests. It is truly delicious!"
The restaurant won't have the sole later in the spring and summer, when the fish will be too busy spawning to get interested in becoming dinner.
"We won't be getting them in much longer and then not again until early fall," he wrote.
Oceanaire dining room. Sun photo by Algerina Perna