Sole With Balsamic Vinegar
| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Sami | 4 | Servings | ||
INGREDIENTS
| 1 1/2 | lb | Filet of sole |
| Salt and pepper to taste | ||
| Flour for dredging | ||
| 3 | T | Butter |
| 2 | T | Olive oil |
| 1/3 | c | Balsamic vinegar |
| 2 | t | Capers |
INSTRUCTIONS
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! 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. 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) From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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Nutrition (calculated from recipe ingredients)
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Calories: 155
Calories From Fat: 136
Total Fat: 15.4g
Cholesterol: 22.9mg
Sodium: 48.7mg
Potassium: 27mg
Carbohydrates: 3.7g
Fiber: <1g
Sugar: 3.2g
Protein: <1g