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Sole And Green Tomatoes In Cornmeal

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Sole And Green Tomatoes In Cornmeal has a Out of this world taste.The Butter and Cheese gives the Sole And Green Tomatoes In Cornmeal Impressive taste. Must catch it
  Sole fillets 8 Ounce
  Eggs 2
  Minced fresh tarragon/1/4 teaspoon dried tarragon 1⁄2 Teaspoon
  Finely ground cornmeal 1⁄2 Cup (8 tbs)
  Black peppercorns 1⁄2 Teaspoon, cracked
  Grated parmesan cheese 2 Ounce
  Butter 3 Tablespoon
  Green tomatoes 2 , sliced into wheels

Rinse sole, pat dry.
In a deep, flat dish or pie pan, beat eggs with a fork.
Add tarragon to eggs.
In another flat dish, blend cornmeal with peppercorns and cheese.
In a cast iron skillet, heat 1 tablespoon butter over medium heat until foamy.
Pre heat oven to warm.
Dip slices of tomato (both sides) first into egg, then into cornmeal for a light coating (if a few spots get missed, it doesn't matter).
Put them to cook in butter, allowing 3 to 5 minutes a side.
When done, transfer to a platter in warm oven.
Repeat dipping steps with sole (you may need to add more butter, heating it until foamy again), and cook 3 to 4 minutes on each side just until golden, then serve.

Recipe Summary

Difficulty Level: 
Side Dish

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Average: 4 (13 votes)

Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 1281 Calories from Fat 607

% Daily Value*

Total Fat 69 g106%

Saturated Fat 37.2 g185.9%

Trans Fat 0 g

Cholesterol 678.5 mg226.2%

Sodium 1257.3 mg52.4%

Total Carbohydrates 81 g26.9%

Dietary Fiber 8.7 g34.9%

Sugars 11.7 g

Protein 88 g175%

Vitamin A 72.5% Vitamin C 104.4%

Calcium 79.9% Iron 44.4%

*Based on a 2000 Calorie diet

Sole And Green Tomatoes In Cornmeal Recipe