Fillet of Sole and Garlic Shrimp

The Fillet of Sole recipe I borrowed from Emeril Lagasse. It is called Fillet of Sole Escabeche. Start by getting the sole into the marinade.

1/4 cup olive oil
3/4 cup lime juice (I used lemon because I didn't have lime.)
1 tablespoon fresh cilantro (I didn't have this ingredient either. Cilantro has a unique flavor that cannot be replaced, but I substituted some basil and parsley.)
1 small jalapeno, finely chopped (I added a little extra because Nate loves jalapenos!)
1 teaspoon chopped garlic

Allow the fish to marinade in the fridge for about an hour. Next, season some flour (about 1 cup) with salt and pepper. Take the fish out of the marinade and coat with the flour.

The recipe calls for the fish to be cut into cubes, but I decided to leave the fillets whole. I later discovered that was a mistake because the fish won't hold up in the oil, so I suggest cubing the fish. Heat some vegetable oil in a large skillet. To test if the oil is hot enough to begin frying, drop a pinch of flour in. If the flour sizzles, it is ready.

Fry the fish in batches until golden brown. Remove the fish from the oil and place on a plate covered with paper towels to soak up the extra oil.

Now, time for the shrimp. Start with 1 pound raw shrimp that has been peeled and deveined with the tail on. If you have to devein yourself, use a small paring knife and slice about 1/4 inch deep down the back of the shrimp. Use either your fingers or the tip of the knife to pull the vein out. If you don't see a vein, leave it alone.

The recipe comes from a Taste of Home cookbook. Besides the shrimp, you will need 3 minced garlic cloves, 1/2 teaspoon crushed red pepper flakes, 3 tablespoons butter, and 1/2 cup of white wine. Cook the garlic and pepper flakes in the butter for about 1 minute. Add the shrimp, and cook until pink.

Remove the shrimp and add the wine. Reduce the wine by half. Return the shrimp to the pan and cook until heated through. I steamed some zucchini to add to the plate and garnished with some parsley.

Don't know why that picture is showing up sideways, but you get the drift. :) Enjoy!