- Marinated Sole Venetian Style
1/3 cup raisins
1/2 cup all-purpose flour
6 sole fillets
1/2 cup extra virgin olive oil
Salt to taste
2 large onions, thinly sliced
1/3 cup white wine vinegar
1 tablespoon sugar
1/3 cup pine nuts
1 tablespoon chopped parsley
Put raisins in a small bowl.
Add enough warm water to cover.
Let stand 20 minutes, then drain.
Spread flour on aluminum foil.
Coat fillets with flour, shaking off excess.
Heat 1/3 cup of the olive oil in a large skillet.
Cook over medium heat until golden, 2 to 3 minutes on each side.
Drain on paper towels.
Season with salt.
Heat remaining olive oil in a medium skillet over medium heat.
Saute over medium heat until pale yellow.
Increase heat and add vinegar.
Bring to a boil and cook about 1 minute, stirring constantly.
Add sugar, raisins and pine nuts.
Cook 1 minute longer.
Arrange fish in a single layer in a large shallow dish.
Spoon onion sauce over fish and sprinkle with parsley.
Refrigerate at least 24 hours.
Serve at room temperature. Makes 6 servings.
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