Marinated Sole Venetian-Style
|Raisins||1⁄3 Cup (5.33 tbs)|
|All purpose flour||1⁄2 Cup (8 tbs)|
|Olive oil||1⁄2 Cup (8 tbs)|
|Onions||2 Large, thinly sliced|
|White wine vinegar||1⁄3 Cup (5.33 tbs)|
|Pine nuts||1⁄3 Cup (5.33 tbs)|
|Parsley||1 Tablespoon, chopped|
Put raisins in a small bowl.
Add enough warm water to cover.
Let stand 20 minutes, then drain.
Spread flour on aluminum foil.
Coat fillets with flour, shaking off excess.
Heat 1/3 cup oil in a large skillet.
Cook over medium heat 2 to 3 minutes on each side or until golden.
Drain on paper towels.
Season with salt.
Heat remaining oil in a medium skillet.
Saute over medium heat until pale yellow.
Increase heat and add vinegar.
Bring to a boil and cook about 1 minute, stirring constantly.
Add sugar, raisins and pine nuts.
Cook 1 minute longer.
Arrange fish in a single layer in a large shallow dish.
Spoon onion sauce over fish and sprinkle with parsley.
Refrigerate at least 24 hours.