Recipe Courtesy of Emeril Lagasse

Fillet of Sole Escabeche

1/4 cup olive oil
3/4 cup fresh lime juice
1 tablespoon finely chopped fresh cilantro
1 small jalapeno, stemmed, seeded and finely chopped
1 teaspoon chopped garlic
1 pound fillet of sole, skin off, cut into 1/2-inch cubes
1 cup flour
Vegetable oil for frying

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 360 degrees F. 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

*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
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


The American Egg Board states: "There have been warnings against consuming raw or lightly cooked eggs on the grounds that the egg may be contaminated with Salmonella, a bacteria responsible for a type of food poisoning...Healthy people need to remember that there is a very small risk and treat eggs and other raw animal foods accordingly. Use only properly refrigerated, clean, sound-shelled, fresh, grade AA or A eggs. Avoid mixing yolks and whites with the shell."

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