Ingredients Jump to Instructions ↓

  1. 1 cup plain lowfat yogurt

  2. 1/4 cup capers or dill pickle -- chopped

  3. 2 tablespoons green onion -- chopped

  4. 2 teaspoons Dijon mustard

  5. 1 teaspoon tarragon -- finely crumbled

  6. 1 pound sole fillet -- in

  7. 4 pieces, fresh ground black pepper -- to taste dill -- to taste

  8. 2 tablespoons water

  9. 2 California nectarine -- sliced

Instructions Jump to Ingredients ↑

  1. Preparation : 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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