Fillet Of Sole Escabeche

Recipe Ingredients

1/4 cup	59ml	Olive oil
3/4 cup	177ml	Fresh lime juice
1 tablespoon	15ml	Finely-chopped fresh cilantro
1 tablespoon	15ml	Jalapeno - stemmed, seeded, (small)
		And finely chopped
1 teaspoon	5ml	Chopped garlic
1 lb	454g / 16oz	Sole fillet, skin off - cut 1/2" cubes
		Salt - to taste
1 cup	62g / 2.2oz	Flour
		Vegetable oil - for frying
		Cilantro Tartar Sauce - see * Note

Recipe Instructions

* Note: See the "Cilantro Tartar Sauce" recipe which is included in this collection.

In mixing bowl, combine the oil, lime juice, cilantro, jalapeno and garlic. Whisk until smooth. Season the fish with salt. Add the fish to the marinade and toss well. Cover with plastic wrap and refrigerate for 1 hour.

Preheat the oil to 360 degrees.

Remove the fish from the refrigerator and drain. Season the flour with salt and pepper. Dredge the fish in the flour, coating completely. Fry the fish in batches until golden brown, about 4 to 6 minutes. Remove and drain on paper towels. Season with salt and pepper. Serve warm with the Cilantro Tartar Sauce.

This recipe yields 4 servings.

Source:
EMERIL LIVE with Emeril Lagasse - From the TV FOOD NETWORK - (Show # EM-1C25)

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