Fillet of Sole Escabeche
- 1/4 cup olive oil
- 3/4 cup fresh lime juice
- 1 tablespoon finely chopped fresh cilantro
- 1 small jalapeno, stemmed, seeded and finely chopped
- 1 teaspoon chopped garlic
- 1 pound fillet of sole, skin off, cut into 1/2-inch cubes
- 1 cup flour
- Vegetable oil, for frying
- Cilantro Tartar Sauce, recipe follows
- Cilantro Tartar Sauce:
- 1 egg*
- 1 tablespoon Dijon mustard
- 1 tablespoon minced garlic
- 2 tablespoons fresh lime juice
- 1 tablespoon chopped cilantro
- 2 tablespoons chopped red onions
- 1 cup vegetable oil
- Hot sauce
In mixing bowl, combine the oil, lime juice, cilantro, jalapeno and garlic. Whisk until smooth.
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 Cilantro Tartar Sauce.
Put the egg, mustard, garlic, lime juice, cilantro, and red onions in a food processor and puree for 15 seconds. With the processor running, pour the oil through the feed tube in a steady stream. Season with salt and hot sauce and pulse once or twice to blend. Cover and let sit for 1 hour in the refrigerator before using. Best if used within 24 hours.
Yield: 1 1/3 cups*RAW EGG WARNING
Food Network Kitchens suggest caution in consuming raw and lightly-cooked eggs due to the slight risk of Salmonella or other food-borne illness. To reduce this risk, we recommend you use only fresh, properly-refrigerated, clean, grade A or AA eggs with intact shells, and avoid contact between the yolks or whites and the shell.
More Recipes and Ideas:
Arugula, Red Pepper, and Sausage Stuffed Fillet of Beef, Tenderloin of Pork Hongroise with Crab Risotto and Tri-Pepper Sauce, Chicken from the Town of Avellino (Pollo Avellino), Low Fat Recipes, Anchovy, Puree, Garlic Chicken Recipes, Beef Wellington Recipes, Swordfish Recipes
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