Best Sole Piccata With Grapes And Capers Recipes

Sole Piccata image

Provided by KathyRose in RI

Time 20m

Yield 4 serving(s)

Number Of Ingredients 13

1 1/4 lbs sole fillets
salt
fresh ground black pepper
soy flour, for dusting
1/4 cup extra virgin olive oil
2 tablespoons butter
1 tablespoon minced shallot
1 garlic clove, minced
1/2 cup white wine
2 tablespoons capers
2 tablespoons lemon juice
1 tablespoon chopped fresh Italian parsley
4 sprigs parsley (to garnish)

Steps:

Season the fillets with salt and pepper. Dust lightly with the soy flour. In a large skillet heat the Colavita Extra Virgin Olive Oil over moderately high heat; add the fillets slowly in batches without crowding the skillet. When the fillets are lightly browned on one side, turn them over and brown the other side. Transfer to a warmed platter, but do not stack the fillets on top of each other. Keep the fillets warm while you make the sauce.
In the same skillet, heat the butter, add the shallots and garlic. Sauté until golden then deglaze the skillet with the wine, scraping up any bits. Add the capers, lemon juice, pepper, chopped parsley and heat through, reducing slightly. Pour the sauce over the fish and serve garnished with the parsley.
*Suggestion: Use the same wine to enjoy with dinner -- Pinot Grigio.
The soy flour in this recipe actually gives the sole fillets, I think, a lighter flavor. Be sure your parsley is the flat leafed Italian or European version only.

Nutrition Facts : Calories 330.2, Fat 21, SaturatedFat 5.9, Cholesterol 83.3, Sodium 286.5, Carbohydrate 2.4, Fiber 0.2, Sugar 0.5, Protein 27.1

Sole Piccata With Grapes and Capers image

Provided by mell_2

Categories < 60 Mins

Time 50m

Yield 4 serving(s)

Number Of Ingredients 8

2 tablespoons olive oil
4 dover sole or 4 petrale sole fillets
all-purpose flour
1/2 cup red seedless grapes, cut in half
1/2 cup dry white wine
2 tablespoons butter
1 tablespoon drained capers
1 tablespoon chopped fresh parsley

Steps:

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, 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.

Nutrition Facts : Calories 149.6, Fat 12.6, SaturatedFat 4.6, Cholesterol 15.3, Sodium 107.2, Carbohydrate 4.5, Fiber 0.3, Sugar 3.4, Protein 0.3