Grey Sole Amandine

Monahan's Seafood Market | Fresh Whole Fish, Fillets, Shellfish, Recipes, Catering & Lunch Counter-Ann Arbor, Michigan

Serves 2

This recipe is one of the fastest and most delicious preparations we know. The most important thing to remember is that your pan needs to be very hot, as this is a quick-cooking, flash sauté method and you want the fish to brown even though cooking time is about 2 minutes per side. Make sure your oil is shimmering (but not smoking) and will sizzle when the fish hits the pan.

  • 2 6 oz. grey sole fillets
  • Drake’s batter mix or seasoned flour (for dredging)
  • Olive oil (or grape seed oil)
  • 2 T butter
  • 2 T slice almonds
  • juice of half a lemon
  • Tabasco Sauce
  • Parsley (optional) to garnish

Dredge grey sole fillets in the Drake’s mix. Heat skillet and add oil to pan to coat the bottom. Oil should be extremely hot, but not smoking. Pan fry sole for about 2 minutes a side or until the fish is just opaque in the center.

Remove the fillets from the skillet and place on paper page to drain. Pour off the excess oil from the pan and add butter. Sauté almonds until they just start to brown, then add lemon juice and a dash of Tabasco. Plate fish fillets, pour the Amandine mixture over the center of each portion and garnish with parsley.

Monahan's Seafood

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