Because being healthy pays off when you're old while eating delicious food pays off RIGHT NOW!

Pan Fried Sole with Yuzu Wasabi Butter
  • Yuzu fruit are also known as: Japanese Citron or Yuja in Korea
  • Origin and cultivation: a wild fruit in Tibet and China, was brought to Japan in around 1,000 AD; rarely found outside of Japan until recently; hybrid between mandarin and a primitive citrus called ichang papeda
  • Availability: fall
  • Appearance: can be yellow or green
  • Flavor: zest has a unique fragrance unlike most other citruses
  • Trivia: in Japan, during the winter, people will put a whole Yuzu into their bath water to create therapeutic aromas

For yuzu butter:
Zest of 1 yuzu, minced
Juice from 1 yuzu
4 tablespoons of butter, at room temperature
1/2 teaspoon of wasabi powder

For fish:
4 filets of lemon sole (filet of other mild fish will do equally well)
1/4 cup of flour
1 tablespoon of butter
Salt and pepper


Put yuzu juice, yuzu zest, butter, wasabi powder and salt in a mini food processor and cream for 1 minute. Scoop out and put in cling wrap or parchment paper. Form the butter into a 1 inch diameter cylinder. Put the wrapped butter in the refrigerator for at least 1 hour to harden. Or, seal in a plastic bag and put in an ice bath for 15 minutes.

Lightly dredge the fish filets in flour, salt and pepper.

If you can't fit all the fish in the pan in one batch, then cook it in two batches.

Put 1 tablespoon of plain butter in a large pan and heat medium-high until hot. Put in the fish. Cook for 2 minutes, add another bit of butter if dry, flip and cook for 2 to 3 more minutes until done.

Slice up the hardened yuzu butter into pats, and serve on the fish.

Serves 2.


leftRepression is the fickle mother of sloppy rebellion. A strong, brave few continue to use heavy cream, butter, rendered fat, salt, sugar, and whole milk. Thank you for joining the Eat Dangerously revolution.