Fillet of Sole Escabeche
Recipes » Main Dish » Fish and Shellfish
Try this Fillet of Sole Escabeche recipe, or contribute your own. "Olive oil" and "Emeril" are two of the tags cooks chose for Fillet of Sole Escabeche.
Yield: 1 servings Ready in 1 hours
Cuisine: AmericanMain Ingredient: Fish
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Notes Fillet of Sole Escabeche Preparation
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 F. 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 tartar sauce. Yield: 4 servings Recipe by: EMERIL LIVE SHOW #EMIC25
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