Sigliole al Marsala and a Book Review

Sigliole al Marsala, Sole with Marsala, is a delightful dish.  I was inspired to search out a recipe upon reading The Other Emily by Dean Koontz.

My regular readers know that I am an avid reader and while my genre of choice is normally historical fiction I do love the sci fi/suspense thrillers written by Dean Koontz.  I have been reading his novels for years and was a little depressed for a while when Odd Thomas died and that series ended.

This novel follows author, David, as he is still grieving the loss of his true love Emily, who disappeared 10 years earlier without a trace.  Many women disappeared in the same area as Emily and when an arrest was made, the serial killer, confessed to many of the murders but Emily's name was not among those he listed as dead.

David, on the pretense that he is writing a novel about the murders, has "interviews" with the prisoner, Jessup, in the hopes of learning if Emily was one of his victims and where she might be so he can give himself and Emily's mother some closure.

When having dinner one night after an interview, David sees Emily in a restaurant.  When he approaches her he realizes that this cannot be Emily because she is the same age as Emily was 10 years earlier.

However, she talks like Emily, she looks like Emily, she smells like Emily, she knows things that only Emily would know and she cooks like Emily.  In fact, when she makes dinner for David, she makes Emily's specialty Sigliole al Marsala.

This was not the best Dean Koontz book that I have enjoyed but I did enjoy it, listening to it as I took my morning walks.  If you are already a Dean Koontz fan, I would reccommend it.  If you are not yet a Dean Koontz fan I would suggest you start with one of his other novels, my favorite is Watchers and the Odd Thomas series.  Once you fall in love with him and are going through his numerous books make sure this one is on the list.

I had to research Sigliole al Marsala having never had it.  It is simply Sole with Marsala, but not in a Marsala sauce.  I didn't have sole but sole is a flat fish and I did have some halibut which is also a flat fish, so is considered part of the sole family.  It worked perfectly in this recipe.  I had 4 thick fillets of halibut that I halved making 4 thinner fillets for this recipe.  Sole is normally not as thick as the halibut.

I found a recipe for Sigliole al Marsala at Squirrel Head Manor written by Tina for a cookbook that she reviewed for her blog Novel Meals.  I adapted it slightly, seasoning the flour before dredging the fillets and omitting the lemon as I was out.  

Fish, Halibut, Pan Seared, Marsala, Wine, compound butter, quick, easy

Entrees, Fish

Italian

Yield: 4 servings

Author: Wendy Klik

Sigliole al Marsala

Tender sole fillets, lightly dredged in flour, seared in butter, cooked in marsala and topped with a parsley compound butter.

Prep time: 5 MinCook time: 8 MinTotal time: 13 Min

Ingredients

• 4 sole fillets (I used halibut)
• 1/2 stick butter
• 1/2 c. flour
• salt and pepper to taste
• 1 c. dry Marsala wine
• 2 T. butter, room temperature
• 1 t. chopped parsley

Instructions

1. In a small bowl mix together the 2 Tablespoons butter and parsley until combined. Set aside.
2. Melt the 1/2 stick of butter in a skillet over medium heat.
3. Season the flour with salt and pepper and place in a shallow bowl.
4. Dredge the fillets lightly in the flour and place in the skillet. Cook for about 3 minutes, until golden on the one side.
5. Add the marsala to the pan and flip the fillets cooking the other side until fish is cooked through and flaky.
6. Remove fish to a serving platter and top with the compound butter before serving.

Notes

Adapted from a recipe found at Squirrel Head Manor

Nutrition Facts

Calories

424.07

Fat (grams)

20.64

Sat. Fat (grams)

11.69

Carbs (grams)

20.15

Fiber (grams)

0.42

Net carbs

19.73

Sugar (grams)

4.72

Protein (grams)

23

Sodium (milligrams)

328.34

Cholesterol (grams)

122.14

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