| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| 1 | Servings | |||
INGREDIENTS
| 4 | T | Butter or margarine, softened |
| 1 | t | Dillweed |
| 1/2 | t | Onion powder |
| 1/2 | t | Garlic powder |
| 1/2 | t | Salt, optional |
| 1/4 | t | White pepper |
| 2 | lb | Sole fillets |
| Fresh dill and lemon wedges |
INSTRUCTIONS
2/19 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 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
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Nutrition (calculated from recipe ingredients)
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Calories: 1201
Calories From Fat: 599
Total Fat: 67.7g
Cholesterol: 630.2mg
Sodium: 4466mg
Potassium: 1864.9mg
Carbohydrates: 3.1g
Fiber: <1g
Sugar: <1g
Protein: 139.4g