You are here

Filets Of Sole In Creole Sauce

Chef.at.Home's picture
Ingredients
  Onion 1 Medium, chopped
  Chopped celery 1⁄2 Cup (8 tbs)
  Butter/Margarine 1 Tablespoon
  Tomato sauce 8 Ounce (1 Can)
  Salt 1⁄2 Teaspoon
  Curry powder 1⁄2 Teaspoon
  Pepper 1⁄8 Teaspoon
  Chopped green pepper 1 Cup (16 tbs)
  Frozen sole fillet/Haddock / perch / turbot 2 Pound, partly thawed (2 Packages, 1 Pound Each)
Directions

1. Saute onion and celery in butter or margarine until soft in a large skillet; stir in tomato sauce, salt, curry powder, pepper and green pepper.
2. Cut each fish block in thirds; place in a single layer in the sauce; cover. Bring to boiling, then simmer 15 minutes, or until fish flakes easily.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
American
Course: 
Side Dish
Method: 
Boiled
Ingredient: 
Fish
Interest: 
Quick, Healthy
Cook Time: 
20 Minutes

Rate It

Your rating: None
3.80769
Average: 3.8 (13 votes)

Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 1156 Calories from Fat 216

% Daily Value*

Total Fat 24 g37.4%

Saturated Fat 10.6 g52.9%

Trans Fat 0 g

Cholesterol 467.7 mg155.9%

Sodium 1797.5 mg74.9%

Total Carbohydrates 49 g16.3%

Dietary Fiber 11 g44%

Sugars 25 g

Protein 178 g356.4%

Vitamin A 53.6% Vitamin C 285.1%

Calcium 29.6% Iron 37.6%

*Based on a 2000 Calorie diet

0 Comments

Filets Of Sole In Creole Sauce Recipe