1. Food
Send to a Friend via Email
You can opt-out at any time. Please refer to our privacy policy for contact information.

Discuss in my forum

Fillet of Sole with Grapes

User Rating 5 Star Rating (1 Review)

By

Fillet of Sole with Grapes

Fillet of Sole with Grapes

Linda Larsen
Fillet of Sole with Grapes (also called Fish Veronique) is such an elegant recipe for company. And since it's easy to make, you can sit down to the dinner table unfrazzled.

Prep Time: 15 minutes

Cook Time: 15 minutes

Total Time: 30 minutes

Yield: Serves 4

Ingredients:

  • 4 sole fillets
  • 1/4 cup flour
  • salt and pepper to taste
  • 1 Tbsp. unsalted butter
  • 1 Tbsp. canola oil
  • 1 tsp. grated ginger root
  • 1/2 cup dry white wine or fish stock
  • 1 cup green grapes
  • 1 cup red grapes
  • 1 tsp. sugar
  • 1/2 cup toasted sliced almonds

Preparation:

In large shallow dish, combine flour, salt and pepper to taste and coat fish fillets in this mixture. Melt butter and oil in nonstick skillet over medium heat and add ginger root. Stir, then add coated fillets. Sauté for 3-4 minutes on each side until the fish begins to turn golden and flakes easily when tested with a fork. Remove to an ovenproof dish, cover and keep warm in low oven.

Add wine or stock to the pan and cook, stirring to incorporate bits from the bottom of the pan. Simmer for 4-5 minutes to reduce the liquid, then add grapes and sugar. Cook 4 minutes longer, stirring constantly. Season to taste with salt and pepper. Add the fillets and sprinkle with almonds. Serve immediately.

User Reviews

Reviews for this section have been closed.

 5 out of 5
Grapes of Serenity, Member dwcarter6

Wow! I made this recipe exactly as it was presented, except that I doubled it, exactly. I was thinking all along that I wanted to include some garlic, but didn't, and, at dinner, all I could think of was how perfectly matched the flavors were. Low impact; simple; you can talk while preparing, etc. I used a melange of SeaTrout, MangroveSnapper, BlackDrum and Whiting, because that was just what we caught, today, off our dock. I couldn't tell the difference in texture, at all. I used a Chardonnay for the wine ingredient, and then served a glass of that wine with dinner. What a great taste experience! Also, I had some red seedless grapes already on-hand, and they performed well in place of the whites. Can't wait to try this mix with some chicken thighs instead of the fish. Thank you; Thank you; Thank you!

15 out of 16 people found this helpful.

©2014 About.com. All rights reserved.