Sole With Grapes

Name: Sole With Grapes
Ingredients: 2 tablespoons minced shallots; 1 cup dry white wine; 1 teaspoon grated lemon peel; 1 tablespoon lemon juice; 3/4 cup nonfat milk; 3 tablespoons quick-cooking rice cereal; 1 1/4 cups seedless green grapes; Salt and pepper; 1 pound boned, skinned sole fillets (about 1/3 in. thick), rinsed

9 ingredients

6 steps

Ingredients

2 tablespoons minced shallots
1 cup dry white wine
1 teaspoon grated lemon peel
1 tablespoon lemon juice
3/4 cup nonfat milk
3 tablespoons quick-cooking rice cereal
1 1/4 cups seedless green grapes
Salt and pepper
1 pound boned, skinned sole fillets (about 1/3 in. thick), rinsed

Directions

1

In an 8- to 10-inch nonstick frying pan over medium-high heat, boil shallots and 1/4 cup water until pan is dry. Stir shallots often until light brown, about 5 minutes.
2

Add wine, lemon peel, and lemon juice. Boil over high heat until reduced to 1/4 cup, about 5 minutes. Add milk, cereal, and 2/3 cup grapes (mixture will curdle) and stir until boiling.
3

In a blender, puree sauce. Season to taste with salt and pepper.
4

Arrange fish in a shallow 2 1/2- to 3- quart casserole. Pour sauce over fish.
5

Bake in a 450° oven until fish is opaque but still moist-looking in thickest part (cut to test), 8 to 10 minutes.
6

Rinse and dry frying pan. Place over medium-high heat. When hot, add remaining grapes. Shake pan until grapes are hot, about 2 minutes. Pour over fish.