Sole w/ Melted Grapefruit Print Email

4 sole fillets
salt, pepper and flour
1 TBS canola oil
1/4 cup shallots
1/4 cup sweet vermouth, riesling or white zinfandel
1/3 cup fish stock (chicken or vegetable is o.k.)
1 grapefruit, peeled and cut from sections
2 TBS fresh minced parsley
1 tsp. sugar
1-3 tsp. butter

Season fillets lightly with salt and pepper, dredge in flour. Saute quickly 1-2 minutes per side in hot oil, remove to a warm plate and reserve. Add shallots, cooking 1 minute over a high flame. Add vermouth or other sweet wine and stock, boiling to reduce by half. Add grapefruit sections, parsley and sugar to taste. When grapefruit starts to melt, add butter and serve over sole fillets.

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