Ingredients Jump to Instructions ↓

  1. 4 sole fillets

  2. 1/4 cup flour salt and pepper to taste

  3. 1 Tbsp. unsalted butter

  4. 1 Tbsp. canola oil

  5. 1 tsp. grated ginger root

  6. 1/2 cup dry white wine or fish stock

  7. 1 cup green grapes

  8. 1 cup red grapes

  9. 1 tsp. sugar

  10. 1/2 cup toasted sliced almonds

Instructions Jump to Ingredients ↑

  1. 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. Saute 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. Cook 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. Serves 4


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