| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| 1 | Servings | |||
INGREDIENTS
| 4 | tb | Butter or margarine,softened |
| 1 | ts | Dillweed |
| 1/2 | ts | Onion powder |
| 1/2 | ts | Garlic powder |
| 1/2 | ts | Salt (optional) |
| 1/4 | ts | White pepper |
| 2 | lb | Sole fillets |
| Fresh dill and lemon wedges |
INSTRUCTIONS
In a bowl, mix butter, dill, onion powder, garlic powder, salt, if desired and pepper. Transfer to a skillet; heat on medium until melted. Add the sole and saute for several minutes on each side or until it flakes easily with a fork. Garnish with dill and lemon if desired. Serves 6. Diabetic Exchanges: One serving (prepared with light margarine and with out added salt) equals 4 1/2 lean meat, 1/2 fat; also, 256 Calories, 303mg Sodium, 72mg Cholesterol, trace Carbohydrate, 35gm Protein, 12gm Fat. SOURCE:* Taste Of Home Magazine Oct./Nov. 1994 POSTED BY: Jim Bodle 10/94 Posted By kdeck@epaus.island.net (Karen Deck) On rec.food.recipes or rec.food.cooking From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
A Message from our Provider:
“If you’re too open minded, your brains will fall out”