| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Seafood | Fish | 1 | Servings | |
INGREDIENTS
| 6 | Sole fillets | |
| Flour | ||
| 2 | Cloves garlic, minced | |
| 6 | T | Butter |
| 2 | T | Oil |
| 1/4 | c | Rice vinegar |
| L/2 teaspoons tarragon |
INSTRUCTIONS
Pat flour on sole fillets. Set aside. In a pan, saut garlic in four tablespoons butter until pale gold. Do not allow to brown. Remove from pan and set aside. In same pan, combine oil and remaining butter. Place sole in pan and cook for five minutes. Remove sole from pan and keep warm. In same pan, combine rice vinegar, tarragon and garlic butter. Boil until liquid is reduced to three tablespoons, about one minute. Drizzle sauce over fish and serve. From the files of Al Rice, North Pole Alaska. Feb 1994 From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
A Message from our Provider:
“Let Him therefore send and do what He will. By His grace, if we are His, we will face it, bow to it, accept it, and give thanks for it. God’s Providence is always executed in the ‘wisest manner’ possible. We are often unable to see and understand the reasons and causes for specific events in our lives, in the lives of others, or in the history of the world. But our lack of understanding does not prevent us from believing God. #Don Fortner”
Nutrition (calculated from recipe ingredients)
----------------------------------------------
Calories: 2013
Calories From Fat: 842
Total Fat: 100.2g
Cholesterol: 183.2mg
Sodium: 20.9mg
Potassium: 807.4mg
Carbohydrates: 265.8g
Fiber: 8.6g
Sugar: <1g
Protein: 33.4g