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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