I found this recipe online awhile ago and printed it off as it sounded yummy. I am always looking for new tasty-sounding fish recipes! But I do not have the original link to provide proper credit. This recipe belongs to Hoss Zare, the chef/owner of Zare at Fly Trap in San Francisco.
Ingredients:
* 1 – 1 1/2 pounds petrale sole fillets (or dover sole)
* Sea salt and freshly ground black pepper
* About 4 tablespoons Wondra instant flour
* 2 tablespoons olive oil
* 4 tablespoons unsalted butter, at room temperature
* 1/2 cup halved, small seedless grapes
* 2 tablespoons drained capers
Instructions:
Blot fillets dry and season to taste with salt and pepper. Dredge in the flour and pat it on lightly to cover the fish evenly; shake off the excess.
Heat a large heavy skillet over medium-high heat until hot, about 2 minutes. Add olive oil and swirl to coat bottom of pan. When oil is hot, lay fish in pan; saute until bottoms are golden brown, about 2 minutes. Turn and cook the second side, until flesh is opaque and golden brown, about 2 to 2 1/2 minutes, depending upon thickness of the fillets. Move fish to a paper towel-lined plate.
Remove pan from heat and wipe with paper towels. Return to high heat and add butter; stir lightly until the foam and small bubbles on the top are light brown, about 1 minute. Stir in grapes and capers; cook about 30 seconds.
Transfer fillets to plates and spoon sauce over. Serve immediately.
I served over Jasmine rice. For some reason, fish and rice go perfectly for me. And Jasmine rice is deeeee-lish. Of course, I am a riceaholic and not even Asian (have been told this by Asian friends so not being racist or stereotypical….this time ;) KIDDING! Sheesh people…)
The fish turned out wonderfully. Really, really tasty. And a pretty easy dish to make. The recipe said to pair it with an “open a balanced Riesling to match the sweet grapes, salty capers and toasty butter.” I paired it with a sparking Brut. Because I prefer to pair everything with a sparkling Brut :) And it paired splendidly!
