Bastille Day.  I can hear a flippant Marie Antoinette stating “qu’ils mangent de la brioche”.

I suppose I could have found a fabulous French recipe for sole tonight.  Sole Meunière would have been a great choice – it was Julia Child’s first meal in France, after all – but I wanted a bit more tonight.  I’ve already had my culinary revelation and wasn’t looking for another…

I found a recipe for a Sole Picatta with Capers and Grapes and thought it held promise.  I didn’t care for the fact that it called for white grape juice in the sauce.  That stuff is just waaaaaaay too sweet for me – but I did like the combination of grapes and capers.  A new recipe was born!

Dover Sole Picatta

  • 2 tbsp olive oil
  • Dover sole fillets
  • flour
  • 1 cup seedless grapes, cut in half
  • 1 cup dry white wine
  • 2 tbsp butter
  • 1 tbsp capers

Heat oil in large skillet. Sprinkle fish with salt and pepper and dredge in flour.  Add to skillet; cook until browned and just opaque in center, about 2 minutes per side.

Transfer fish to plates. Add wine and whisk up any browned bits. Add butter and capers. Bring to boil and  add grapes.  Simmer sauce until slightly thickened, about 3 minutes.

Season to taste with salt and pepper.  Spoon sauce over fish.

It was served with a mixture of black japonica rice, mahogany rice, and wild rice cooked with a shallot sauteed in a bit of butter, garlic, S&P, and chicken broth.

Vegetable was zucchini with tomatoes and fresh basil.

And… besides the chocolate cake, we have G Carl Tripician Macaroons from Atlantic City!  Their website states: Tripicians is now in the ninety-nineth year of the Jersey Shore Macaroon tradition.    Our Macaroons are made from the finest of ingredients, using a complex baking process and a time-honored recipe that hasn’t changed since 1910.  Our chewy flavorful Almond Macaroons and Coconut Macaroons are truly unlike any others.  They’re delicious, they’re sinful, they’re addictive.  Try some today!

And by jove, I think we might!