Pan-Fried Sole with Cucumber and Tomato Salsa

Photo by Becky Luigart-Stayner
Ingredients
- 1 tablespoon balsamic vinegar
- 1 tablespoon olive oil
- 3 tablespoons chopped fresh basil
- 1 ½ tablespoons finely chopped shallots
- 4 (6-ounce) sole fillets, skinned
- 2 cups quartered cherry tomatoes
- 2 tablespoons capers
- + 5 more ingredients
-
- 1 teaspoon salt, divided
- ¼ teaspoon freshly ground black pepper, divided
- 2 teaspoons grated lemon rind
- 1/3 cup finely chopped yellow bell pepper
- ¾ cup finely chopped cucumber
Combine first 8 ingredients in a bowl; stir in 1/2 teaspoon salt and 1/8 teaspoon black pepper. Heat oil in a large nonstick skillet over medium-high heat. Sprinkle fish with 1/2 teaspoon salt and 1/8 teaspoon black pepper. Add fish to pan; cook 1 1/2 minutes on each side or until fish flakes eas...
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