Sole with Balsamic Vinegar
Yield
6 servingsPrep
5 minCook
15 minReady
25 minTrans-fat Free
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 ½ | pounds |
sole fillets
|
|
| 1 | x |
salt
and pepper to taste |
*
|
| 1 | x |
all-purpose flour
for dredging |
*
|
| 3 | tablespoons |
butter
|
|
| 2 | tablespoons |
olive oil
|
|
| ⅓ | cup |
balsamic vinegar
|
|
| 2 | teaspoons |
capers
|
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 680.4 | g |
sole fillets
|
|
| 1 | x |
salt
and pepper to taste |
*
|
| 1 | x |
all-purpose flour
for dredging |
*
|
| 45 | ml |
butter
|
|
| 3E+1 | ml |
olive oil
|
|
| 79 | ml |
balsamic vinegar
|
|
| 1E+1 | ml |
capers
|
*
|
Directions
Season the filets with salt and pepper. Dredge in flour.
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.
Douse the filets with the vinegar, sprinkle with the capers, and sauté 1 minute more, basting constantly.
Let the vinegar cook down and become syrupy and the fish glazed before removing to a platter to serve.
