Pan-Fried Sole w/ Cuke & Tomato Salsa

iVillage Member
Registered: 01-03-2006
Pan-Fried Sole w/ Cuke & Tomato Salsa
Wed, 03-12-2008 - 10:55am
Pan-Fried Sole with Cucumber & Tomato Salsa
Ingredients

2 cups quartered cherry tomatoes
3/4 cup finely chopped cucumber
1/3 cup finely chopped yellow bell pepper
3 tablespoons chopped fresh basil
2 tablespoons capers
1 1/2 tablespoons finely chopped shallots
1 tablespoon balsamic vinegar
2 teaspoons grated lemon rind
1 teaspoon salt, divided
1/4 teaspoon freshly ground black pepper, divided
1 tablespoon olive oil
4 (6-ounce) sole fillets, skinned



PreparationCombine first 8 ingredients in a bowl; stir in 1/2 teaspoon salt and 1/8 teaspoon black pepper.

Heat oil in a large nonstick skillet over medium-high heat. Sprinkle fish with 1/2 teaspoon salt and 1/8 teaspoon black pepper. Add fish to pan; cook 1 1/2 minutes on each side or until fish flakes easily when tested with a fork. Serve with salsa.



Yield

4 servings (serving size: 1 fillet and 1/2 cup salsa)

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