Return to Content

Sweet and Sour Flounder

Yankee Plus Dec 2015


by in Dec 2006
Sweet and Sour Flounder
0 votes, 0.00 avg. rating (0% score)
Print Friendly

Total Time: 30

Tangy with vinegar and sweet with dried currants, the marinade for this fish is called saor in Italian. The dish is ideal as a first course and wonderful as part of the multicourse Christmas Eve feast. Sole may be substituted for flounder, if you prefer.

Login to add to your Recipe Box
Upload Your PhotoUpload Your Photo


  • 1-1/2 pounds flounder filets
  • Kosher or sea salt and freshly ground black pepper, to taste
  • All-purpose flour for dredging
  • 1 cup plus 1/4 cup olive oil, divided
  • 2 large onions, thinly sliced
  • 1 large clove garlic, minced
  • 3 bay leaves
  • 1 cup white wine vinegar
  • 3/4 cup dry vermouth
  • 1/3 cup dried currants
  • 1/4 cup pine nuts
  • 2 tablespoons sugar


Season fish with salt and pepper; dredge with flour, patting off excess.
In a medium sauté pan, heat 1 cup olive oil over medium-high heat. When oil is shimmering, fry fish until golden on both sides. Transfer fish to a nonreactive serving bowl just large enough to hold it in one layer; set aside.
Discard oil in pan. Add remaining 1/4 cup oil and onions and cook over medium heat until onions are translucent. Add garlic and bay leaves and cook 1 minute. Add vinegar and vermouth, then stir in currants, pine nuts, and sugar and bring to a boil. Reduce heat and simmer 5 minutes. Remove bay leaves and pour marinade over fish. Let cool to room temperature, then cover and refrigerate 24 hours before serving.
Updated Wednesday, December 6th, 2006

Special 2 for 1 Holiday Sale

Send a one-year gift subscription of Yankee Magazine for only $17.99 and give a 2nd one-year gift subscription absolutely FREE. Plus, we will send you a FREE 2016 Scenes of New England Calendar (a $9.95 value)! BUY NOW!

Browse Similar Recipes

No comments yet.

Leave a Reply

We reserve the right to remove or edit comments that are offensive or disrespectful to our readers and/or writers, cannot be verified, lack clarity, or contain profanity. Your comments may be republished by Yankee Magazine across multiple platforms.

Register Sign In

©2015, Yankee Publishing Inc. All Rights Reserved.
Yankee Publishing Inc., | P.O. Box 520, Dublin, NH 03444 | (603) 563-8111