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Sole: Sole with Balsamic Vinegar

Source of Recipe

The Uncommon Gourmet, by Ellen Helman


List of Ingredients

1 1/2 pounds fillet of sole
salt and peppe to taste
flour for dredgiing
3 tablespoons butter
2 tablespoons olive oil
1/3 cup balsamic vinegar
2 teaspoons capers


Recipe

Season the filets with salt and pepper. Dredge in flour. 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. 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.