Sole With Balsamic Vinegar

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Title: SOLE WITH BALSAMIC VINEGAR
Categories: None
Yield: 4 servings

1 1/2 lb Filet of sole
Salt and pepper to taste
Flour for dredging
3 tb Butter
2 tb Olive oil
1/3 c Balsamic vinegar
2 ts 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)

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