Pan-Fried Sole with Cucumber-Tomato Relish

This recipe originally called for balsamic vinegar. Unfortunately, it gave the salsa a brown dingy appearance. I changed the acid to lemon juice, since it already called for lemon rind. If you prefer a sweet flavor, you might prefer the balsamic vinegar.



2 cups quartered cherry tomatoes
3/4 cup finely chopped cucumber
1/3 cup finely chopped yellow bell pepper
3 tablespoons chopped fresh basil
2 tablespoons capers
1 1/2 tablespoons finely chopped shallots
1 tablespoon lemon juice
2 teaspoons grated lemon rind
1 teaspoon salt, divided
1/4 teaspoon freshly ground black pepper, divided
1 tablespoon olive oil
4 (6-ounce) sole (or flounder) fillets, skinned


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 easily when tested with a fork. Serve with salsa.


--Adapted from Cooking Light magazine