| CATEGORY |
CUISINE |
TAG |
YIELD |
| Eggs, Grains, Dairy |
|
Curtis aike, Flash2 |
1 |
servings |
INGREDIENTS
| 2 |
|
Eggs; slightly beaten |
| 1/3 |
c |
Plain yogurt |
| 3 |
tb |
Chopped chives |
| 3 |
tb |
Mayonnaise |
| 1 1/2 |
lb |
Frozen Sole fillets |
|
|
Dijon mustard; (to brush on) |
| 3 |
tb |
Lemon juice |
| 1 |
|
Garlic clove; minced |
| 2 |
tb |
Chopped fresh basil |
| 3/4 |
lb |
Seedless red grapes |
| 1/3 |
c |
Dried bread crumbs |
| 2 |
tb |
Grated Parmesan cheese |
| 1 |
|
Lemon; cut into wedges |
INSTRUCTIONS
Spinach for spinach bed. Preheat oven to 400 degrees. In a small bowl,
combine eggs, yogurt, chives and mayonnaise. Set aside. On cutting board,
brush mustard over fillets. Cut fish into 1 in. Chunks and combine in
medium bowl with lemon juice, minced garlic and basil. Add grapes. Toss.
Spoon fish and grapes into a square baking dish. Spoon yogurt mixture over
fish. Sprinkle with bread crumbs and Parmesan. Bake until hot and bubbly.
Serve hot on bed of spinach W/ lemon wedges for Garnish.
Approximately 17 minutes.
Per serving (excluding unknown items): 567 Calories; 50g Fat (72% calories
from fat); 21g Protein; 22g Carbohydrate; 400mg Cholesterol; 616mg Sodium
By Patty <designwest@ameritech.net> on Nov 9, 1998.
Recipe by: FOOD IN A FLASH SHOW#FF2087
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