posted by RisaG 01-21-100 4:39 PM
* Exported from MasterCook *
Simply "Squisito" Sole (adapted)
Recipe By : Graham Kerr's Best, p. 30
Serving Size : 4 Preparation Time :0:00
Categories : Fish & Seafood Low Fat
Potatoes
Amount Measure Ingredient -- Preparation Method
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1/2 tsp. light olive oil with a dash toasted sesame oil
4 (6 oz) fillets fresh sole
1/4 tsp. sea salt -- freshly ground
1/4 tsp. black pepper -- freshly ground
2 cups fish stock (very clear)
8 small red-skin potatoes – steamed
8 oz fresh green beans
1/8 tsp. powdered saffron
1 tsp. fresh dill weed -- chopped
1 tbsp. arrowroot mixed with 2 tbsp fish stock
1/2 tsp. lemon juice -- freshly squeezed
Preheat broiler. Brush a 9x13" baking sheet with the oil.
Lay the sole fillets on the sheet and sprinkle with half the salt and pepper. Brush the fillets with a little of the fish stock.
Pour a small amount of water into the bottom of a steamer pot and bring to a boil. Put the potatoes in the first rack; insert rack in the pot, cover, and steam for 10 minutes. Now add the beans to the second steamer rack and steam both for another 5 mintues, until done.
Pour the fish stock into a medium skillet, bring to a boil, and reduce by half to 1 cup, about 5 minutes. Remove from the heat.
While the stock is reducing, pop the fish under the broiler to cook until tender, about 5 minutes.
Add the saffron, dill, and arrowroot mixture to the reduced stock; return to medium heat and stir until thickened. Stir in the lemon juice and the remaining salt and pepper for a golden "buttery" sauce!
To serve: Divide the fish and steamed vegetables among 4 dinner plates and coat liberally with the sauce. Serve very hot, please!
Nutritional information per serving: Calories - 363; % from fat - 8%; Sat Fat - 1gm; Sodium - 306mg; Chol - 80mg; Carbo - 49gm; Fiber - 5gm.
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