SWEET & SASSY FILIPINO SOLE
1/3 C Fruit juice Citrus or a mixture of tropical juices (Grape juice is just wrong)
(Check out the salsa recipe below for extra juice)
2 pounds sole fillets (or other white fish)
1 1/4 Cup cashews or pecans
1 1/2 Cup Bread Crumbs (Japanese Panko crumbs are good)
2 tsp salt
2 tsp fresh ground pepper
Vegetable oil as needed for frying
1 large egg, beaten with 1 T water
Make the Citrus salsa first and then place fillets in a heavy zip-lock bag and pour in some of the juice. Seal the bag and chill fish for 15 minutes.
While the fish is marinating, crush the nuts (I used the blender) until finally ground Place in shallow bowl and mix in bread crumbs and salt and pepper.
Pour 2 tablespoons oil into a 10- to 12- inch nonstick frying pan over medium-high heat; when hot, lift fillets from juice. Dip each in beaten egg, then in cashew mixture to coat.
Place single layer in hot pan, don’t crowd them. Cook until browned on the bottom, about 2 minutes; turn with a spatula and cook until other side is browned and fish is opaque but still moist-looking in center (cut to test), about 2 minutes longer. Drain briefly on paper towels; keep warm in a 200 degrees oven.
Transfer fillets to plates and top with citrus salsa; serve.
Makes about 3 cups
1 Grapefruit (sectioned)
1 Honey tangerine (sectioned)
1 Sweet orange(sectioned)
1 Mango peeled and diced
1/3 cup chopped pineapple
1 Large lemon (peeled, and chopped)
1 lime (yeah you have the drill)
6 kumquats minced
1 fresh hot red chili pepper (de-veined, seeded, and minced)
2 tablespoons chopped fresh mint
1/2 teaspoon salt
When you section the fruit, be sure to remove the peel and membranes (white stuff). Save some of the extra juice to marinate the fish.
Cut fruit into 1/2-inch-thick slices, then cut into smaller cubes, discard seeds.
Pit, peel, and dice avocado. In a bowl, gently mix citrus cubes, avocado, kumquats, chili, mint, and salt.