| 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
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