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Fruitful Sole and Nectarines Remoulade

1 cup plain lowfat yogurt
1/4 cup capers -- or dill pickle, chop
2 tablespoons green onion -- chopped
2 teaspoons Dijon mustard
1 teaspoon tarragon -- finely crumbled
1 pound sole fillet -- in 4 pieces,
fresh ground black pepper -- to taste
dill -- to taste
2 tablespoons water
2 California nectarine -- sliced

Prepare remoulade sauce by mixing together yogurt, capers, green onion, mustard and tarragon. Roll up sole fillets (cut in 4 pieces) and fasten with wooden picks. (If fillets are large, cut in half lengthwise before rolling.) Stand on end, turban-fashion, in microwave-safe dish. Season with pepper and dill weed. Add water to dish. Cover and microwave on HIGH power 3 to 4 minutes or until fish is done. Add nectarine slices to dish and microwave, covered, 1 minute or until hot. Transfer fish and fruit to serving platter and remove picks. Serve with remoulade sauce.


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