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Sole with Balsamic Vinegar

1 1/2 pounds filet of sole
salt and pepper to taste
flour for dredging
3 tablespoons butter
2 tablespoons olive oil
1/3 cup balsamic vinegar
2 teaspoons capers


Season the filets with salt and pepper. Dredge in flour.

In a large non-stick fry pan, heat the butter and oil over medium high heat. When hot, add the fish and sauté 3 to 4 minutes per side until golden.

Douse the filets with the vinegar, sprinkle with the capers, and sauté 1 minute more, basting constantly.

Let the vinegar cook down and become syrupy and the fish glazed before removing to a platter to serve.


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