Petrale Sole Fillets With Strawberry Black Pepper Sauce

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Washington Post


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1 to 1 1/4 cup washed and hulled strawberries, thinly sliced (about 10)

3/4 cup petite sirah

1 tablespoon honey

1 1/2 to 2 1/2 teaspoons freshly ground black pepper to taste

1/4 teaspoon cornstarch

1/4 teaspoon water

4 whole (6 ounces each) skinless petrale sole fillets (may substitute lemon sole)

1 teaspoon salt

1/4 cup flour

2 tablespoons canola oil

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