Sole Piccata with Grapes and Capers |
|
 |
Prep Time: 25 Minutes Cook Time: 0 Minutes |
Ready In: 25 Minutes Servings: 4 |
|
The sweet grapes and tangy capers work beautifully with the fish. 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 |
Directions:
1. 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.
2. Per serving: 307 calories, 9 g fat (5 g saturated), 101 mg cholesterol, 239 mg sodium, 9 g carbohydrates, 0 g fiber, 31 g protein Nutritional analysis provided by Nutrition Data See Nutrition Data's complete analysis of this recipe ›
|
|