Can you pan fry in grapeseed oil? Grapeseed oil is a beneficial oil and doesn't tweak out the flavours. It also is good to fry with since it doesn't smoke. It is also one of the oils my innards find to be non-offensive.
If you can use it, then heres a good recipe. If you can't use it, you could bake or grill the fish instead.
SOLE WITH ORANGE BROWN BUTTER You'll need approximately 4 fresh sole filets (you can use frozen, just defrost it first). *Flour *salt & pepper *3T grapeseed oil *6T butter *1 large shallot, minced *1/4 cup freshly squeezed orange juice *2Tbsp freshly squeezed lemon juice
*Dredge fresh sole filets in flour. LIghtly salt and pepper to taste. Fry in about 2T of grapeseed oil (about 2-3 min on one side, 1 min on the other).
After frying 4 filets, there should be very very little oil left in pan. Add remaining 1 TBSP oil and heat. To this, add 6Tbsp butter (don't use margarine...it will taste like rotten ass if you do) and 1 large minced shallot. heat slowly until shallots become golden coloured and butter is clear. Add 1/4 cup freshly squeezed orange juice (1 medium sized navel orange will yield this much if you squeeze by hand). Heat until sauce foams slightly. Then add 2 Tbsp of freshly squeezed lemon juice. **note, the juice NEEDS to be freshly squeezed. ANything out of a bottle or a can will make the sauce taste like nasty. Heat gently until sauce starts to lightly foam again. Remove from heat and spoon over warm fish filets.
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momijizukamori
no subject
Date: 2006-05-25 05:52 pm (UTC)If you can use it, then heres a good recipe. If you can't use it, you could bake or grill the fish instead.
SOLE WITH ORANGE BROWN BUTTER
You'll need approximately 4 fresh sole filets (you can use frozen, just defrost it first).
*Flour
*salt & pepper
*3T grapeseed oil
*6T butter
*1 large shallot, minced
*1/4 cup freshly squeezed orange juice
*2Tbsp freshly squeezed lemon juice
*Dredge fresh sole filets in flour. LIghtly salt and pepper to taste.
Fry in about 2T of grapeseed oil (about 2-3 min on one side, 1 min on the other).
After frying 4 filets, there should be very very little oil left in pan. Add remaining 1 TBSP oil and heat. To this, add 6Tbsp butter (don't use margarine...it will taste like rotten ass if you do) and 1 large minced shallot. heat slowly until shallots become golden coloured and butter is clear. Add 1/4 cup freshly squeezed orange juice (1 medium sized navel orange will yield this much if you squeeze by hand). Heat until sauce foams slightly. Then add 2 Tbsp of freshly squeezed lemon juice. **note, the juice NEEDS to be freshly squeezed. ANything out of a bottle or a can will make the sauce taste like nasty.
Heat gently until sauce starts to lightly foam again.
Remove from heat and spoon over warm fish filets.