That’s how I feel about this wonderful Sole in Galliano! I know that’s not a combination you would normally think of … but when I first made it, and later served it on numerous occasions to company – even people who aren’t fish lovers burst into song!
So as Cooking With Char’s Birthday Week continues, here’s a lovely Italian dish that marries the soft flakiness of the fish with the crunch of almonds. And to make life easier, you make it in a chafing dish (for company) or an electric skillet for the family – it’s all done in a single pan! (If you don’t have sole, this can be made with tilapia or swai.)
I like this with steamed asparagus and some brown rice/quinoa mix to add more nutty flavor and add additional texture!
Sole in Galliano Sauce
- 2/3 c slivered almonds
- 2 Tbsp. unsalted butter
- 1 Tbsp. canola oil
- 2/3 c Galliano
- Juice of 1 medium lemon
- 1 Tbsp. fresh dill or fennel
- 2-3 pieces filet of sole (4-5 of tilapia or swai)
Be sure whatever pan you start in can be brought to the table to serve from (like a chafing dish, electric skillet, etc.)
If using electric skillet, preheat to 325; if using chafing dish, have water bath hot and Sterno lit. Place almonds, butter and canola oil in cooking pan. Once butter melts, stir almonds so they are coated with butter/oil mixture. Pour in Galliano, lemon juice, and dill or fennel. On medium heat (325) bring mixture to simmer.
Add fish and poach until fish is just done; flakes easily. Serve with sauce and almonds poured gently over each fish portion.