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African   -   Sole With Grape Juice (Egypt)   adapted from From the Lands of Figs and Olives by Salloum and Peters

  • 2 Pounds Sole Fillet
  • 1/2 Cup Flour -- seasoned with
  • Salt And Pepper
  • 1/2 Cup Butter
  • 1 Cup Mushroom -- sliced
  • Salt And Pepper -- to taste
  • 1/2 Cup White Grape Juice
  • 1/2 Cup Half And Half
Directions Moisten fillets with a light sprinkle of water, then dip in flour. Set aside. Heat butter in frying pan, then add fillets and saute over medium for 10 minutes. Remove the fish and place in a casserole. In the same butter, saute onion until well browned. Add mushrooms, salt and pepper. Saute 5 minutes. Add grape juice and simmer for 5 minutes. Remove from heat and stir in the cream. Pour the sauce over the fish. Cover and bake at 350 degrees for 30 minutes.
Serves 4
Time to Make 0:00

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