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This is from memory, so excuse the dish if it doesn't turn out to be very tasty.
When my Mother was alive in n my teen years, we found this to be a very tasty dish.
Best served with green vegetable and glass of milk or white wine.
It was cooked in one of those 1970s tabletop grilling pans, so you will have to improvise.
Cod or Flounder boneless filets
Green grapes
Pinot Grigio or other white wine of choice
Flour, salt and pepper.
On a plate, sprinkle about a cup of flour to cover the plate. Sprinkle a half teaspoon of salt and tablespoon of black pepper. Stir with teaspoon to mix well.
Cover the cod or flounder in the flour mix, and set floured filets aside on a empty plate. Make sure each side and edges of the filets are floured.
Grease with cooking oil or butter a large frying pan. Set heat to low.
Put in a bowl grapes that have been removed from the vine stems.
Pour a cup of white wine in a measuring cup.
Once pan is sufficiently hot, gently place filets in frying pan.
Slowly cook until each side is brown, and pour in wine until it covers half of the filets. Add grapes that pan with the filets and wine.
Cook without overcooking the fish, and drain wine from the pan, the grapes should be hot and tender by this time.
Turn heat off, serve and enjoy.
When my Mother was alive in n my teen years, we found this to be a very tasty dish.
Best served with green vegetable and glass of milk or white wine.
It was cooked in one of those 1970s tabletop grilling pans, so you will have to improvise.
Cod or Flounder boneless filets
Green grapes
Pinot Grigio or other white wine of choice
Flour, salt and pepper.
On a plate, sprinkle about a cup of flour to cover the plate. Sprinkle a half teaspoon of salt and tablespoon of black pepper. Stir with teaspoon to mix well.
Cover the cod or flounder in the flour mix, and set floured filets aside on a empty plate. Make sure each side and edges of the filets are floured.
Grease with cooking oil or butter a large frying pan. Set heat to low.
Put in a bowl grapes that have been removed from the vine stems.
Pour a cup of white wine in a measuring cup.
Once pan is sufficiently hot, gently place filets in frying pan.
Slowly cook until each side is brown, and pour in wine until it covers half of the filets. Add grapes that pan with the filets and wine.
Cook without overcooking the fish, and drain wine from the pan, the grapes should be hot and tender by this time.
Turn heat off, serve and enjoy.
