| CATEGORY |
CUISINE |
TAG |
YIELD |
| Seafood, Grains |
|
Seafood |
6 |
Servings |
INGREDIENTS
| 1 1/2 |
lb |
Sole fillet |
| 1/8 |
t |
Salt |
| 1/4 |
t |
Pepper |
| 2 |
T |
Lemon juice |
| 1/4 |
t |
Dried dillweed |
| 4 |
|
Bacon, cooked drained and |
|
|
crumbled |
| 1/2 |
c |
Chopped scallions or green |
|
|
onions |
| 1/2 |
c |
Peeled, seeded and finely |
|
|
chopped tomato |
INSTRUCTIONS
Preheat broiler. Lightly grease the broiler rack. Arrange the sole
fillets onthe prepared broiler rack, tucking under any thin portions
of fish. This makes the fillets about the same thickness so they cook
evenly. Sprinkle the fillets with the salt and pepper. In a small
bowl, combine the lemon juice and dillweed. Brush the lemon juice
mixture evenly over the fillets. In another small bowl, combine the
bacon with the scallions or green onions and tomato; spoon the bacon
mixture over the fillets. Broil the fillets 4 to 5 inches from the
heat for 3 to 5 minutes or until the fish flakes easily when tested
with a fork. Recipe by: Better Homes & Garden-America's Best Loved
Community Recipe Posted to MC-Recipe Digest V1 #840 by L979@aol.com on
Oct 12, 1997
A Message from our Provider:
“Jesus: Peacemaker”