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Curry glazed Fillet Of Sole

4 Sole Fillets (1 lb.)
1/4 cup low-calorie mayonnaise
1/4 cup imitation sour cream
1 tsp. instant minced onion
1/2 tsp. curry powder
Stuffed mushrooms (below)


Preheat oven to 500 F. Wash Fillets; dry with paper towels. Arrange in single layer and slightly overlapping in greased shallow baking dish.


In small bowl, mix mayonnaise, sour cream, onion, and curry powder. Spread mixture evenly over Sole. Bake uncovered 15 minutes, or until fish flakes easily and sauce starts to brown. Garnish with stuffed mushrooms.


Makes 4 servings


STUFFED MUSHROOMS:
12 medium mushrooms
2 Tbsp. diet margarine
1/4 cup finely chopped green pepper
1/4 cup finely chopped onion
1/4 tsp. salt
Dash of pepper


Preheat oven to 350 F. Wipe mushrooms with damp cloth. Remove stems. Chop stems fine.


Heat 1 tablespoon margarine in large skillet. Saute mushroom caps, on bottom only, 2 to 3 minutes; remove. Arrange, rounded side down, in shallow baking pan. Saute stems, green pepper, and onion until tender, about 5 minutes. Season with salt and pepper; remove from heat.


Spoon mixture into mushroom caps. Bake 15 minutes, or until heated through.


Makes 6 servings (2 mushrooms per serving)



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