Preparation:
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 sauté 3 to 4 minutes per side until golden.
3. Douse the filets with the vinegar, sprinkle with the capers, and sauté 1 minute more, basting constantly.
4. Let the vinegar cook down and become syrupy and the fish glazed before removing to a platter to serve. |
