What's for Dinner?: Sole Piccata with Grapes and Capers

This genuinely delicious dish can be put together quickly. The capers add a nice contrast of flavor that doesn't over power the fish. Buy the small capers, about 1/3 inch in diameter. They keep for a long time in the refrigerator and they are a good way to perk up a dish.

Allow about 1/2 pound of the tender sole fillets per person.

SOLE PICCATA WITH GRAPES AND CAPERS










Ingredients:

2 tablespoons olive oil
4 Dover Sole or petrale sole fillets (if the fillets are small get approx 1/2 pound per person)
All purpose flour
1 cup 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

Method:

Heat oil in large nonstick skillet over medium-high heat. Sprinkle fish with salt and pepper to taste. Dust both sides of the fish with flour. Add to skillet and cook fillets until browed and just opaque in center. This takes just 2-4 minutes per side (depending on thickness of fillets).

Transfer fish to a platter and tent with foil. 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 and serve immediately.

This recipe was adapted from one originally printed in Bon Appetit (November 2006).

The lovely picture of the sole fillets is from the Seattle Fish Company web site.