We just at this for dinner. Definitely a receipe to repeat! I found it on epicurious.com. I am going to have to make it for my Spanish in-laws this coming holiday. I still need to prove to them that I really know how to cook!
yield: Makes 4 servings
Ingredients
- 2 tablespoons olive oil
- 4 Dover sole or petrale sole fillets
- All purpose flour
- 1/2 cup seedless red grapes, cut in half
- 1/4 cup white grape juice
- 1/4 cup dry white wine
- 2 tablespoons (1/4 stick) butter
- 1 tablespoon drained capers
- 1 tablespoon chopped fresh parsley
Preparation
Heat oil in large nonstick skillet over medium-high heat. Sprinkle fish with salt and pepper; dust both sides with flour. Add to skillet; cook until browned and just opaque in center, about 2 minutes per side. Transfer fish to platter. Add grapes, grape juice, wine, and butter to same skillet. Bring mixture to boil, whisking up any browned bits. Add capers and parsley. Simmer sauce until slightly thickened, about 3 minutes. Season to taste with salt and pepper. Spoon sauce over fish.
Just about everything with olive oil is divine!