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Mexican Style Sole With Almonds

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  Sliced almonds 1 Cup (16 tbs)
  Sole 1 1⁄2 Pound (Flounder Fillets)
  Salt 1⁄4 Teaspoon
  Black pepper 1⁄4 Teaspoon
  Eggs 2
  Olive oil 2 Tablespoon
  Unsalted butter 3 Tablespoon
  Chopped onion 1⁄2 Cup (8 tbs)
  Garlic clove 1 Large, minced
  Canned chopped mild green chilies 4 Ounce, rinsed and drained
  Fresh lime juice 2 Tablespoon
  Grated lime zest 1 Tablespoon
  Chopped cilantro 1⁄4 Cup (4 tbs)

1. Preheat the oven to 350°. Place the almonds on a baking sheet and bake for 5 to 8 minutes, or until toasted. Remove the almonds and set aside. Reduce the oven temperature to 250°.
2. Sprinkle the fish with the salt and pepper. Break the eggs into a shallow bowl and beat lightly.
3. In a large skillet, warm the oil with the butter over medium-high heat until the butter is melted. Dip half of the fillets in the beaten egg. Add to the skillet and cook until the egg is set and golden, 2 to 3 minutes per side. Transfer the fish to a platter and keep warm in the oven. Repeat with the remaining fillets.
4. Add the onion, garlic, and chilies to the skillet, and saute, stirring, for 1 minute. Add the lime juice, lime zest, and cilantro, and stir to combine.
5. Spoon the sauce over the fish, then sprinkle with the toasted almonds. Serve hot.

Recipe Summary

Difficulty Level: 
Main Dish
Preparation Time: 
10 Minutes
Cook Time: 
10 Minutes
Ready In: 
20 Minutes

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