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Ingredients:
2 tablespoons, plus 1 teaspoon extra virgin olive oil
1 pound sole filet, skinned and boned
Salt and freshly ground black pepper
1/2 cup all-purpose flour
2 tablespoons minced shallots
1 teaspoon finely chopped fresh thyme
3/4 cup Chardonnay grape juice
2/3 cup seedless red grapes
2 tablespoons unsalted butter
Method
In a large skillet, heat
2 tablespoons of the olive oil over medium-high heat until just
smoking. While the oil is heating, season the sole with salt and
pepper and dredge in the flour. Pat to remove excess flour.
Carefully place
the fish in the hot oil, skinned side up. Cook about 4 minutes, or
until golden brown, then carefully turn the fish over and cook for
another thirty seconds. Transfer the fish to a warm plate.
Add a teaspoon
of olive oil to the pan, adjust the heat to medium and add the
shallots. Sauté about two minutes until lightly caramelized, then
add the thyme. Add the grape juice and stir with a wooden spoon,
scraping the bottom of the pan. Reduce the heat and simmer until the
juice is reduced by half.
Add the grapes
to the sauce to warm. Swirl in the butter and season with salt and
pepper to taste. Spoon the grapes and sauce over the warm fish
fillets. Serve immediately.
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