Sand Dabs or Petrale Sole with Zante Currants
from Ken Frank of La ToqueServes 4
INGREDIENTS:
2/3 cup Zante Currants
1 ½ - 2 pounds Petrale Sole or Sand Dabs
salt to taste
flour for dredging
1 cup cooking oil (canola or vegetable oil)
½ stick plus 1 teaspoon sweet unsalted butter
1 each lemon
PREPARATION:
1. Pluck the grapes and remove any tiny stems. Season the fish with salt and lightly dredge with flour.
2. Heat 1/8 inch cooking oil and 1 teaspoon butter in a large sauté pan over medium high heat. Just as the butter begins to brown and sizzle, add the fish and sauté on both sides to a light golden brown. This is delicate fish, it will cook quickly. Remove the fillets, drain all oil from the pan, wipe with a towel.
3. Return it to high heat. Add the half stick butter and brown it over high heat. As soon as it is light brown, add the grapes let them cook for 30 seconds to become tender, add a squeeze of lemon juice. Spoon the grapes and brown butter over the fish and serve.