Macadamia fish

Macadamia fish

Sole with Macadamia Nut Sauce
(Serves 4)

2 tablespoons shallots, minced
1 tablespoon unsalted butter
1/2 cup dry white wine
3/4 cup heavy cream
3/4 cup (about 4 ounces) salted, roasted macadamia nuts
4 sole filets (about 1-1/2 pounds)
1 teaspoon fresh lemon juice
pinch white pepper
salt and white pepper

butter for baking pan (about 2 tablespoons)

buttered parchment

2 tablespoons fresh parsley, minced

In a heavy-bottomed saucepan, cook the shallots in the butter on low heat until softened. Add 4 tablespoons of white wine and bring the liquid to a boil; simmer until mixture is almost dry. Stir in the cream and raise the heat. Let boil for 2-3 minutes until the mixture thickens. Set aside.

Grind 1/2 cup of the macadamia nuts in a food processor until they are fine. Slowly add the cream sauce and a pinch of white pepper to the nuts, blending. Scrape out sauce into a bowl and cover.

Chop the remaining 1/4 cup macadamia nuts coarsely. Set aside.

Preheat oven to 400 degrees. Sprinkle filets with salt and pepper. Fold the filets in half, skinned side inside and place in a buttered baking pan. (I prefer Pyrex.) Add the remaining 1/4 cup white wine and 3 tablespoons of water. Cover filets with buttered parchment. Bake for 10–12 minutes.

Transfer fish to a heated platter, cover loosely with the parchment. Place the sauce back in the pan and whisk in 3 tablespoons of the cooking liquid, lemon juice and salt and pepper.

Discard paper and drain off any liquid from fish. Spoon the sauce over the filets, sprinkle with parsley and chopped nuts. Serve immediately.

Nice served with cooked wild rice and steamed asparagus.


GraceAnn Walden is a long-time food writer and publishes a free e-magazine: www.theyummyreport.com

If you have questions on the recipes email GraceAnn: gaw@sbcglobal.net

Complementary Wines: Beaujolais Morgon, Cotes-du-Rhone, Pinot Blanc, Riesling: Kabinett, Sauvignon Blanc

If you'd like more delicious recipes and wine pairings, join my newsletter.

Visit 's wine and food blog graceannwalden.net.



Return to recipe homepage.

You get my Free Newsletter with articles and tips just for signing up below. But for $2.10/mth, the cost of an incredibly tiny coffee at Starbucks, your wine drinking pleasure will soar.

World's Best Wine Writer

Natalie who?
Yes, I'm a certified sommelier and was named the World's Best Wine Writer at the World Food Media Awards. Blah, blah, blah. What really matters is that I know which wines can increase your hedonistic happiness... a lot. Don't worry, spam doesn't pair well with wine!

Natalie Maclean

Already one of our thirsty clan? SIGN IN

Want the best wines for your taste and budget?

Try my premium service...

FREE FOR 30 DAYS






Natalie Maclean's Wine Subscription
welcome back!
Need to register? Click here
Forgot your password? Reset

Already one of our thirsty clan 150,725 strong? Sign in here:

Email:
Password:
  Remember Me
 

Already one of our thirsty clan? SIGN IN
 

You get my Free Newsletter with articles and tips just for signing up below. But for $2.10/mth, the cost of an incredibly tiny coffee at Starbucks, your wine drinking pleasure will soar.

World's Best Wine Writer

Natalie who?
Yes, I'm a certified sommelier and was named the World's Best Wine Writer at the World Food Media Awards. Blah, blah, blah. What really matters is that I know which wines can increase your hedonistic happiness... a lot. Don't worry, spam doesn't pair well with wine!

Natalie Maclean
You just clicked on paid content, but you can try it for one month free right now...

Want the best wines for your taste and budget?

Try my premium service...

FREE FOR 30 DAYS






Natalie Maclean's Wine Subscription
You can get my tips on the best wines & bargains in VA liquor stores ...