STUFFED SOLE FILLETS WITH CRAB AND GRAPES
Steps:
- In medium bowl combine crabmeat, celery, green onions, bell pepper, grapes, mayonnaise, "Old Bay" seasoning and 1/4 cup breadcrumbs. Stir until combined. Place sole fillets on cutting board. Divide stuffing between fillets and form stuffing into 1/2 inch thick patties in the center of each fillet. Fold fillet around stuffing, so that the ends of the fillet just meet. You should have a bundle that looks like a fish-wrapped crab cake. Dredge each bundle in remaining breadcrumbs and pat lightly to adhere crumbs. In non-stick frying pan heat butter and olive oil over medium-low heat. Place fillets in pan and cover. Cook about 3-4 minutes on each side, until golden brown and cooked through. Top with Lemon-Grape Butter Sauce.
- To prepare sauce: In small saucepan combine chicken broth, lemon zest, lemon juice, grapes, salt and pepper. Bring to a boil over high heat and cook 2 minutes to reduce slightly. In small bowl combine flour and water and stir until smooth. Stir into sauce over heat and whisk until smooth and thickened. Turn off heat, add butter and whisk again until smooth.
FILET D'ALOSE VERONIQUE (SHAD FILLET WITH GRAPES)
Provided by Craig Claiborne
Categories dinner, easy, quick, main course
Time 20m
Yield 2 servings
Number Of Ingredients 10
Steps:
- Preheat oven to 400 degrees.
- Cut shad fillet in half crosswise. Sprinkle with salt and pepper.
- Rub with butter the bottom of a skillet or casserole large enough to hold the fish pieces in one layer.
- Sprinkle with shallots and arrange fish pieces skin side down over shallots. Scatter grapes around the fish and pour wine over.
- Bring to boil on top of stove. Place in oven and bake about 8 minutes.
- Transfer fish to 2 serving plates. Cover with foil and keep warm.
- Bring cooking liquid and grapes to boil. Add cream and cook over high heat, stirring occasionally and shaking skillet, about 3 minutes (sauce will be reduced to about a cup). Add lemon juice, salt and pepper. Pour sauce with grapes over fish, and serve sprinkled with parsley.
Nutrition Facts : @context http, Calories 525, UnsaturatedFat 17 grams, Carbohydrate 19 grams, Fat 41 grams, Fiber 1 gram, Protein 18 grams, SaturatedFat 20 grams, Sodium 660 milligrams, Sugar 15 grams, TransFat 0 grams
BROILED FILET OF SHAD
Provided by Food Network
Yield 2 servings
Number Of Ingredients 2
Steps:
- Preheat the broiler. Place the shad, skin side down on a rack in a baking pan and season with salt and pepper. Broil the shad, about 6 inches away from the heat source until the top is lightly browned and fish is cooked through, about 8 to 10 minutes, depending upon how thick it is. (You do not turn it) When done, set on a bed of tomato garnish and serve with buttered spinach or other greens.
BROILED FILET OF SHAD
Provided by Food Network
Yield 2 servings
Number Of Ingredients 2
Steps:
- Preheat the broiler. Place the shad, skin side down on a rack in a baking pan and season with salt and pepper. Broil the shad, about 6 inches away from the heat source until the top is lightly browned and fish is cooked through, about 8 to 10 minutes, depending upon how thick it is. (You do not turn it) When done, set on a bed of tomato garnish and serve with buttered spinach or other greens.
FILLET OF SOLE VERONIQUE SAUTEED WITH GRAPES, CHAMPAGNE AND CREAM
Provided by Food Network
Yield 2 servings
Number Of Ingredients 6
Steps:
- Preheat a nonstick skillet to medium high heat and coat bottom with clarified butter. Lightly dredge fish fillets in seasoned flour and place in pan. Saute quickly 2 to 3 minutes on each side and transfer to a warm dinner plate. Add grapes and deglaze pan with champagne, cook for 2 minutes and drizzle in cream to desired consistency, pour over fish. Serve with steamed red potatoes with chives and a fresh steamed green vegetable. Serve the balance of champagne with dinner.
SAUTEED SHAD FILLET WITH LEMON
Provided by Food Network
Time 15m
Yield 2 to 4 servings
Number Of Ingredients 7
Steps:
- In a shallow bowl, combine flour, salt, and pepper and dredge fish in seasoned flour. In a saute pan over medium heat, heat oil until hot. Add fish to pan and cook until well browned on both sides. Remove fish and blot on paper. Return saute pan to heat. Add butter, let melt, and cook until brown. Add lemon juice, allow to sizzle, and add chopped parsley. Plate fish and drizzle lemon butter over top. Serve with asparagus.;
SOLE VERONIQUE
This recipe came from a french cooking class many years ago. One of my absolute favorites. When you want to impress -- fantastic!
Provided by JoannyMoso
Categories < 60 Mins
Time 45m
Yield 2 serving(s)
Number Of Ingredients 12
Steps:
- Preheat oven to 350 degrees F.
- Rinse fish, pat dry and season with salt and pepper.
- Place fish in pan and pour wine, lemon juice, and melted butter over the fish.
- Sprinkle on the shallots.
- Cover the pan with foil and bake for 25 minutes.
- Pour drippings from fish into saucepan and reduce slightly.
- Add half and half.
- Cut the 2 tablespoons of flour and 2 tablespoons of butter together with a fork.
- Add the flour/butter mixture to the fish drippings and stir until it thickens.
- Remove saucepan from heat and add peeled grapes.
- Pour sauce with the grapes over fish.
Nutrition Facts : Calories 739.7, Fat 44.1, SaturatedFat 26.7, Cholesterol 221.5, Sodium 589.6, Carbohydrate 35.7, Fiber 1.4, Sugar 18.6, Protein 47.1
FILET D'ALOSE AU CITRON (SHAD MEUNIERE WITH LEMON)
Provided by Craig Claiborne
Time 20m
Yield 2 servings
Number Of Ingredients 9
Steps:
- Split fillet in half crosswise. Sprinkle pieces with salt and pepper, and place in small, flat basin of milk. Set aside.
- Peel lemon, trimming away white pulp. Cut lemon into small cubes, discarding seeds and white membrane. Set aside two tablespoons of lemon cubes. Squeeze remainder; set juice aside.
- Remove fish pieces from milk without draining. Put pieces carefully in flour to coat on both sides.
- Heat oil in skillet, and add fish pieces skin side up. Cook over high heat 1 1/2 to 2 minutes or until golden brown on one side. Carefully turn pieces and continue cooking on second side over moderately low heat about 3 to 4 minutes. Transfer pieces to two warm serving plates.
- Sprinkle fish with about tablespoon of reserved lemon juice. Sprinkle tablespoon of lemon cubes over each piece of fish.
- Heat butter in small skillet, swirling around until golden brown. Do not let it burn. Pour butter over fish. Sprinkle with parsley and serve.
Nutrition Facts : @context http, Calories 674, UnsaturatedFat 37 grams, Carbohydrate 29 grams, Fat 54 grams, Fiber 2 grams, Protein 20 grams, SaturatedFat 13 grams, Sodium 529 milligrams, Sugar 2 grams, TransFat 1 gram
FILET D'ALOSE RIVIERA (SHAD WITH MUSHROOMS AND TOMATOES)
Provided by Craig Claiborne
Categories dinner, weekday, main course
Time 25m
Yield 2 servings
Number Of Ingredients 12
Steps:
- Split fillet in half crosswise. Sprinkle pieces with salt and pepper and place in small, flat basin of milk. Remove fish pieces from milk without draining. Put pieces in flour to coat on both sides.
- Heat corn or other oil in frying pan, and add fish pieces skin side up. Cook about 1 1/2 to 2 minutes over high heat or until golden brown on one side. Carefully turn pieces and continue cooking on second side over moderately low heat 3 to 4 minutes. Transfer pieces to two warm serving plates.
- Slice mushrooms thin. There should be about two cups.
- Heat olive oil in skillet, and add mushrooms and salt and pepper to taste. Cook, stirring, about 2 minutes. Add garlic and butter and swirl and stir around until butter melts.
- Meanwhile, heat tomatoes in small saucepan, and cook down for about 5 minutes.
- Spoon half of tomatoes onto each fish piece. Pour mushrooms over and sprinkle with parsley.
Nutrition Facts : @context http, Calories 819, UnsaturatedFat 53 grams, Carbohydrate 31 grams, Fat 68 grams, Fiber 3 grams, Protein 22 grams, SaturatedFat 12 grams, Sodium 772 milligrams, Sugar 4 grams, TransFat 0 grams
SNAPPER VERONIQUE
A quick version of the traditional French dish, Sole Veronique, in which the fish fillet is served in a delicate wine sauce with grapes. I used snapper, but any type of light, white fish fillet will work.
Provided by Lalaloob
Categories Low Cholesterol
Time 35m
Yield 2 serving(s)
Number Of Ingredients 11
Steps:
- Rinse snapper and pat dry with a paper towel. Combine flour and salt and pepper to taste on a plate or a piece of wax paper. Dip the fillets into the flour, covering all sides. Shake off excess and set aside.
- Spray a large nonstick skillet with olive oil spray and add spinach. Saute, stirring on medium high until spinach wilts, about 2 minutes. Add salt and pepper to taste, divide in half and place on two dinner plates. Add the olive oil to the pan. Lower heat to medium and add fillets. Saute on one side 5 minutes. Turn and saute 3 minutes more. Place one fillet on top of spinach on each plate.
- Raise the heat to medium high and add the vermouth, water and grapes. Cook 1 minute. Mix cornstarch into cream and add to sauce. Cook, stirring until sauce thickens, about 30 seconds. Add salt and pepper to taste. Spoon sauce and grapes over fish.
Nutrition Facts : Calories 445.1, Fat 14, SaturatedFat 6.2, Cholesterol 110.7, Sodium 154.7, Carbohydrate 30.3, Fiber 2.4, Sugar 12.7, Protein 48.9
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