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Fillet Of Sole Escabeche

  • Yield: 4 servings


  • 1/4 cup olive oil
  • 3/4 cup fresh lime juice
  • 1 tablespoon finely chopped fresh cilantro
  • 1 small jalapeno, stemmed, seeded and finely chopped
  • 1 teaspoon chopped garlic
  • 1 pound fillet of sole, skin off, cut into 1/2-inch cubes
  • Salt
  • 1 cup flour
  • Vegetable oil for frying


  • In mixing bowl, combine the oil, lime juice, cilantro, jalapeno and garlic. Whisk until smooth. Season the fish with salt. Add the fish to the marinade and toss well. Cover with plastic wrap and refrigerate for 1 hour. Preheat the oil to 360 degrees F. Remove the fish from the refrigerator and drain. Season the flour with salt and pepper. Dredge the fish in the flour, coating completely. Fry the fish in batches until golden brown, about 4 to 6 minutes. Remove and drain on paper towels. Season with salt and pepper. Serve warm with tartar sauce.