Best 3 Sole Piccata With Grapes And Capers Recipes

Attention all seafood lovers! Are you craving a delectable and easy-to-make dish that combines the delicate flavors of sole, tangy lemon, buttery goodness, and the sweet crunch of grapes? Look no further, as we take you on a culinary journey to discover the secrets of cooking an unforgettable sole piccata with grapes and capers. In this article, we will provide you with a step-by-step guide, along with tips and tricks, to recreate this classic Italian dish in the comfort of your own kitchen. Get ready to tantalize your taste buds with a burst of flavors and impress your friends and family with your newfound cooking skills.

Check out the recipes below so you can choose the best recipe for yourself!

SOLE WITH LEMON-CAPER SAUCE

Sole with Lemon-Caper Sauce image

Provided by Giada De Laurentiis

Categories main-dish

Time 20m

Yield 2 to 4 servings

Number Of Ingredients 12

Ingredients

4 fillets of lemon sole
1 1/4 teaspoons kosher salt
2 tablespoons extra-virgin olive oil
4 tablespoons unsalted butter, at room temperature
1/3 cup all-purpose flour, for dredging
1/4 cup capers, drained and rinsed
1 clove garlic, minced
1/2 cup chicken stock
1/4 cup freshly squeezed lemon juice (from about 1 1/2 lemons)
1/2 teaspoon Calabrian chili paste
1/2 teaspoon chopped fresh oregano
2 tablespoons chopped fresh Italian parsley

Steps:

Using a paper towel, dry the sole fillets very well. Season the fish evenly with 1 teaspoon salt. Heat a medium skillet over high heat. Add 1 tablespoon olive oil and 1 tablespoon butter to the pan. When the butter is fully melted and the bubbles have subsided, dredge both sides of 2 fillets in the flour. Shake off the excess flour and add the fish to the skillet. Reduce the heat to medium high. Cook the fillets until beginning to brown around the edges on the first side, 2 to 3 minutes. Using a fish spatula, flip the fish gently and cook for another 30 seconds. Remove the fillets to a plate and continue with the remaining 1 tablespoon olive oil, 1 tablespoon butter and fish.
When all 4 fillets are cooked and out of the skillet, add the capers and garlic and cook over medium heat, stirring, until fragrant, about 15 seconds. Add the chicken stock and lemon juice and stir, scraping up the bits from the bottom. Season with the remaining 1/4 teaspoon salt. Simmer for about 2 minutes to reduce the liquid slightly. Finish the sauce by stirring in the remaining 2 tablespoons butter, chili paste and oregano. Spoon the sauce over the fish, sprinkle with the parsley and serve.

SOLE PICCATA WITH GRAPES AND CAPERS

Sole Piccata with Grapes and Capers image

Categories Fruit Juice Fish Fruit Sauté Low Carb Quick & Easy Low Cal Dinner White Wine Healthy Grape Capers Bon Appétit Pescatarian Peanut Free Tree Nut Free Soy Free Kosher

Yield Makes 4 servings

Number Of Ingredients 9

Ingredients

2 tablespoons olive oil
4 Dover sole or petrale sole fillets
All purpose flour
1/2 cup seedless red grapes, cut in half
1/4 cup white grape juice
1/4 cup dry white wine
2 tablespoons (1/4 stick) butter
1 tablespoon drained capers
1 tablespoon chopped fresh parsley

Steps:

Heat oil in large nonstick skillet over medium-high heat. Sprinkle fish with salt and pepper; dust both sides with flour. Add to skillet; cook until browned and just opaque in center, about 2 minutes per side. Transfer fish to platter. Add grapes, grape juice, wine, and butter to same skillet. Bring mixture to boil, whisking up any browned bits. Add capers and parsley. Simmer sauce until slightly thickened, about 3 minutes. Season to taste with salt and pepper. Spoon sauce over fish.

SOLE PICCATA WITH GRAPES AND CAPERS

Sole Piccata With Grapes and Capers image

Make and share this Sole Piccata With Grapes and Capers recipe from Food.com.

Provided by mell_2

Categories < 60 Mins

Time 50m

Yield 4 serving(s)

Number Of Ingredients 8

Ingredients

2 tablespoons olive oil
4 dover sole or 4 petrale sole fillets
all-purpose flour
1/2 cup red seedless grapes, cut in half
1/2 cup dry white wine
2 tablespoons butter
1 tablespoon drained capers
1 tablespoon chopped fresh parsley

Steps:

Heat oil in large nonstick skillet over medium-high heat.
Sprinkle fish with salt and pepper; dust both sides with flour. Add to skillet; cook until browned and just opaque in center, about 2 minutes per side.
Transfer fish to platter. Add grapes, wine, and butter to same skillet. Bring mixture to boil, whisking up any browned bits. Add capers and parsley. Simmer sauce until slightly thickened, about 3 minutes. Season to taste with salt and pepper. Spoon sauce over fish.

Nutrition Facts : Calories 149.6, Fat 12.6, SaturatedFat 4.6, Cholesterol 15.3, Sodium 107.2, Carbohydrate 4.5, Fiber 0.3, Sugar 3.4, Protein 0.3

Tips:

To ensure the fish cooks evenly, use a large enough skillet so that the fish fillets are not crowded.
Dredge the fish fillets in flour before searing to help them brown and create a crispy crust.
Be careful not to overcrowd the skillet when searing the fish, as this will cause the fish to steam rather than brown.
Cook the fish over medium-high heat so that it sears quickly and evenly.
Use a combination of butter and olive oil to sear the fish, as this will help to prevent the butter from burning.
Add the grapes and capers to the skillet towards the end of cooking so that they have time to soften but do not overcook.
Serve the fish immediately with lemon wedges and chopped parsley.

Conclusion:

Sole piccata with grapes and capers is a delicious and easy-to-make dish that is perfect for a weeknight meal. The fish is cooked until it is flaky and tender, and the grapes and capers add a sweet and tangy flavor. This dish is sure to please everyone at your table.