as prepared by Marciel Klenk, UC Cooperative
Extension Home Economist and featured on KCRA-TV, Sacramento...
California Seafood Substitutes: Any of the mild-flavored
California fish such as halibut, rockfish, sole or sanddab work
well in this recipe.
1 pound California rockfish (Pacific snapper)
1 tablespoon olive oil
1 tablespoon butter
1/3 cup flour
1/4 teaspoon each, salt, pepper, dill weed
1 pear 3 tablespoons lemon juice
1/2 cup seedless grapes
2 tablespoons pistachio nuts, chopped
1/3 cup dry white, California Wine*
Peel, core and cut the pear into small pieces.
Place cut pear into a small bowl and toss with lemon juice to
prevent browning. Cut grapes in half and add to pears. Set aside
with pistachio nuts.
Add the olive oil to the skillet and heat. Combine
flour, salt, pepper and dill weed. Dust each fillet with the
seasoned flour mixture and place in the hot oil. Cook until
the fillets are golden brown on each side. Remove to a warm
Add butter and pistachios to skillet and stir
until lightly toasted. Add grapes, pears and wine to the skillet.
Continue cooking until fruit is heated through and pan is delazed.
Pour fruit mixture over fillets. Serve with fresh lemon and
dill. * May substitute wine with pear or apple juice.
Nutrition per serving: 264 Calories; 24 gm
Protein; 20 gm Carbohydrates; 10Ŭgm fat; 62 mg Cholesterol,
256 mg Sodium.
Healthy Hint: To lower fat, omit butter and pistachio