Heart and Sole

Continuing on with the fish bonanza in the April issue of Martha Stewart Living, I made the pan sauteed sole. Sole is a fish that I make fairly often. I like it because it is mild and quick to cook.

Martha says to dust your fish with Wondra and pan fry it in some butter. When you flip it over, you add thin slices of lemon to the pan. I’ve pan fried sole before, but I’ve never added the lemon slices to the pan, and this was a nice touch. It made the dish very pretty and it seemed to really infuse the fish with a nice taste. I would definitely make this again.

Now for the drama. Although sole is a food I make often, I think this batch caused me to have an allergic reaction! About an hour or two after dinner, I started to feel hot. My entire face, chest and neck had turned beet red, as if I had the world’s worst sunburn. My cheeks were puffy and I was starting to feel like I was having some trouble breathing. I took some Benadryl which did the trick, but also knocked me out. I ate almost nothing else that day other than cereal, fruit, vegetables, and potatoes and definitely nothing that was new or weird. It seems quite odd to me that a fish I have eaten regularly could cause such a violent reaction, but I don’t know what else to think.