Sole With Grapes
|Sole fillet/Skinless flounder||1 1⁄2 Pound (Each Fillet 1/2 To 3/4 Inch Thick)|
|Ground nutmeg||1 Teaspoon|
|All purpose flour||1 Cup (16 tbs)|
|Salad oil||2 Tablespoon|
|Seedless grapes||1 Cup (16 tbs)|
|Whipping cream||1⁄2 Cup (8 tbs)|
Sprinkle fish lightly with salt and nutmeg.
Dust with flour; shake off excess.
Heat half the butter and salad oil in a wide frying pan over medium heat until it foams.
Add fish, without crowding, and cook, turning once, until fish is golden and tests done takes 4 to 7 minutes total, depending on thickness.
Transfer fish to a platter, cover loosely, and keep warm.
Repeat, adding butter and oil as needed, until all fish are cooked.
When last fish is removed, add grapes to pan, increase heat to high, and swirl grapes just until warm and bright green.
Pour over fish.
Add cream to pan and boil over high heat, stirring and scraping to blend with pan drippings, until cream is light golden; drizzle over fish and grapes.