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    You are in: Home / Recipes / Sole (Or Flounder) With Red Chile Garlic Salsa (Pescado Rojo) Recipe
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    Sole (Or Flounder) With Red Chile Garlic Salsa (Pescado Rojo)

    Total Time:

    Prep Time:

    Cook Time:

    35 mins

    30 mins

    5 mins

    Misspudding's Note:

    Originally from the Rio Cafe, Astoria, Oregon, and modified from "The Northwest Best Places Cookbook". I was looking for a Sole recipe that was a little more spicy than your average butter and herb sauce. Goes well with beans and rice. Flounder will work just as well.

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    Ingredients:

    Servings:

    Units: US | Metric

    For the Sole

    For the Red Chile Garlic Salsa

    Directions:

    1. 1
      For the salsa:.
    2. 2
      Heat whole chiles in a heavy skillet over high heat (no oil) to about half-blackened. Immediately put chiles in a bowl, pour boiling water over and set aside.
    3. 3
      Once lukewarm, put the chile-water mixture in a food-processor with the rest of the salsa ingredients (onion through cumin). Mix until well-mixed but slightly chunky. Set aside.
    4. 4
      For the fish:.
    5. 5
      Beat the eggs and milk in a shallow dish. Put the flour, salt and pepper in a shallow dish. Put the cracker/bread crumbs in another shallow dish.
    6. 6
      Dip the fish in the flour, the egg and then the crumbs. Set aside on a plate lightly dusted with flour. Repeat with remaining fillets.
    7. 7
      Heat the oil in a large, heavy skillet to medium. Add the sole and cook until golden brown (about 2 minutes). Turn the fish, drizzle with salsa and continue cooking until fish is just cooked through, about 2 more minutes (or until opaque and flakes easily with fork).
    8. 8
      Serve additional salsa on side.

    Ratings & Reviews:

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    Nutritional Facts for Sole (Or Flounder) With Red Chile Garlic Salsa (Pescado Rojo)

    Serving Size: 1 (399 g)

    Servings Per Recipe: 4

    Amount Per Serving
    % Daily Value
    Calories 682.0
     
    Calories from Fat 184
    27%
    Total Fat 20.5 g
    31%
    Saturated Fat 3.7 g
    18%
    Cholesterol 190.2 mg
    63%
    Sodium 498.0 mg
    20%
    Total Carbohydrate 76.4 g
    25%
    Dietary Fiber 3.3 g
    13%
    Sugars 2.1 g
    8%
    Protein 45.3 g
    90%

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