284 green mole recipes

Microwave fillet of sole over celery with green peppercorns, lemon and celery seed. Fast 10-minute single-serving fish dinner with delicate French flavors.

Microwave-poached sole fillets bathed in a creamy white-wine shrimp sauce. An elegant fish dinner from the 1980s microwave-cooking era, ready in 40 minutes without dirtying a stovetop pan.

Pan-fried sole fillets in a quick rice wine and ginger sauce, brightened with lemon and finished with toasted pine nuts and scallions. A light, Asian-inspired fish dinner on the table in about 30 minutes.

Sole fillets stuffed with Monterey Jack cheese and fresh tomato slices, dipped in garlic-basil butter, and baked with Parmesan. A cheesy baked fish dinner in 30 minutes.

Puerto Rican fried fish drowned in mojo isleno sauce: slow-simmered onions, green olives, capers, and tomato. A classic island preparation from the coastal town of Salinas.

Deviled eggs dressed up as tiny mice with olive ears, pimento eyes, and chocolate sprinkle "droppings." A hilarious Halloween appetizer kids will flip over.

Olive sandwich spread with cream cheese, green olives, pecans, and mayonnaise. A tangy, crunchy no-cook spread for crackers, tea sandwiches, or party appetizers.

Hot corned beef sandwiches with American cheese, green olives, ketchup, and Worcestershire sauce stuffed in coney buns and heated in foil. A quick, savory, retro lunch ready in 15 minutes.

Baked sole or cod filets topped with sauteed zucchini, onion, bell pepper, and tomatoes in a sherry-basil sauce with Parmesan. A light, complete one-pan fish dinner.

Olive cheese balls with cheddar cheese dough wrapped around pimento-stuffed green olives and baked golden. A make-ahead party appetizer that freezes well.

Mock crab roe is a clever Chinese dish of steamed white fish mixed with egg yolks and scallions, then fried into golden nuggets. Served with soy-vinegar dip.

Red snapper Veracruz simmered in picante sauce with tomato paste, green olives, and lime juice. A quick Mexican-style fish dish with bold, briny flavor.

Mediterranean roast chicken marinates two whole birds overnight in lemon, olive oil, garlic, and rosemary, then roasts with new potatoes and green olives. One-pan Sunday supper for a crowd.

Moroccan-spiced beef brisket braised with turmeric, ginger, tomatoes, and briny green olives. Seared, slow-braised, chilled to defat, then reheated for fork-tender slices.

Peeled radishes with red-vein streaks, stuffed with green olives and frozen into ice cubes, then dropped into tomato juice. The creepiest Halloween drink that's actually edible!

Fillets of sole Riviera are breaded and pan-fried, served on roasted pepper strips with thick tomato slices, rolled anchovies, and a warm anchovy-lemon butter. A stunning French-Italian seafood platter.