Pan-Fried Sole with Cucumber and Tomato Salsa

Pan-Fried Sole with Cucumber and Tomato Salsa
Photo by Becky Luigart-Stayner

Ingredients

  • ¼ teaspoon freshly ground black pepper, divided
  • 1 teaspoon salt, divided
  • ¾ cup finely chopped cucumber
  • 2 tablespoons capers
  • 2 cups quartered cherry tomatoes
  • 4 (6-ounce) sole fillets, skinned
  • 1 tablespoon olive oil
  • + 5 more ingredients
    • 1 tablespoon balsamic vinegar
    • 2 teaspoons grated lemon rind
    • 1 ½ tablespoons finely chopped shallots
    • 3 tablespoons chopped fresh basil
    • 1/3 cup finely chopped yellow bell pepper

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...

View full recipe at My Recipes

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