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Sole: Fillet of Sole Escabeche

Source of Recipe

Emeril Lagasse


List of Ingredients

1/4 cup olive oil
3/4 cup fresh lime juice
1 tablespoon fine chopped cilantro
1 small jalapeno, stem, seed and fine chop
1 teaspoon chopped garlic
1 pound fillet of sole, skin off, cut 1/2" cubes
1 cup flour
oil for frying


Recipe

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 360ºF. 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


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
Salt and Hot 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.