Yield: 4 Servings
Measure | Ingredient |
---|---|
1½ pounds | Filet of sole |
\N \N | Salt and pepper to taste |
\N \N | Flour for dredging |
3 tablespoons | Butter |
2 tablespoons | Olive oil |
⅓ cup | Balsamic vinegar |
2 teaspoons | Capers |
Tasty, refreshing and easy to prepare - sole filets are pan-fried in olive oil and butter, and doused with balsamic vinegar for a sweet, tangy flavor enhancer. Sure to set your taste buds dancing! 1. Season the filets with salt and pepper. Dredge in flour. 2. In a large non-stick fry pan, heat the butter and oil over medium high heat. When hot, add the fish and saute 3 to 4 minutes per side until golden. 3. Douse the filets with the vinegar, sprinkle with the capers, and saute 1 minute more, basting constantly. Let the vinegar cook down and become syrupy and the fish glazed before removing to a platter to serve.
Source: The Uncommon Gourmet by Ellen Helman (ISBN 0-89815-519-3)