This ten-minute recipe is California chef Ken Frank’s riff on the French classic, sole Véronique. Chef Frank substitutes a Northern California delicacy—bone-in sand dabs—and the tiny and tasty dark grapes known as Zante currants. The fish are lightly floured and sautéed, then sauced with warmed grapes, melted butter, parsley, and lemon. You can use the same preparation on any delicate fish, such as petrale or Dover sole.

　　

Ingredients

serves 2

　　1 cup all-purpose flour

　　1 1/2 teaspoons kosher salt

　　Freshly ground black pepper

　　4 pan-ready sand dabs, about 3 ounces each

　　1/3 cup vegetable oil

　　4 tablespoons unsalted butter

　　1 large shallot, minced

　　1/4 cup stemmed fresh Zante currants (also known as Black Corinth grapes or champagne grapes)

　　1 heaping tablespoon chopped flat-leaf parsley

　　1/2 lemon

　　

Step 1

In a pie tin, combine the flour, salt, and several grinds of pepper. Mix to blend. Dredge the fish lightly in the seasoned flour.

　　

Step 2

Heat the vegetable oil and 1 tablespoon of the butter in a large skillet over medium-high heat. When the butter begins to brown and sizzle, add the fish and sauté on both sides until lightly browned, 2 to 2 1/2 minutes per side. Sand dabs are delicate and cook quickly.

　　

Step 3

Divide the fish between two warm dinner plates. Drain all the fat from the pan and wipe the pan clean with a paper towel. Off the heat, add the remaining 3 tablespoons butter. Return the pan to medium heat and add the shallot. Sauté until the shallot softens slightly, about 1 minute, then add the grapes and sauté for about 30 seconds to soften the grapes slightly. Do not let them collapse. Remove from the heat and stir in the parsley. Spoon the grapes and butter over the fish, dividing them evenly. Squeeze a little lemon juice over each portion and serve immediately.

　　

Step 4

Enjoy with Cakebread Cellars Sauvignon Blanc or another crisp white wine.

　　The Cakebread Cellars American Harvest Cookbook