Sole Roll Ups With Sweet Sour Sauce
Ingredients
| Sole fillets/Other thin fillets | 2 Pound (12 Small Size, Fresh / Frozen) | |
| Salt | 1 Teaspoon | |
| White pepper | 1/8 Teaspoon | |
| Shredded carrot | 1/2 Cup (8 tbs) | |
| Chopped green onion | 2 Tablespoon | |
| Butter/Margarine | 1/4 Cup (4 tbs) | |
| For sweet sour sauce | ||
| Canned pineapple juice | 12 Ounce (1 Can) | |
| Vinegar | 2 Tablespoon | |
| Light brown sugar | 2 Tablespoon | |
| Rice | 1 Cup (16 tbs) (Brand) | |
| Water | 1/2 Cup (8 tbs) | |
| Butter/Margarine | 1 Tablespoon | |
| Cornstarch | 2 Tablespoon | |
| Soy sauce | 1 Teaspoon | |
| Green onion | 2 Tablespoon |
Directions
Thaw fish, if frozen.
Preheat oven to 350°F (177°C).
Sprinkle 1 teaspoon salt and white pepper evenly over fillets.
Cook carrot and green onion in 2 tablespoons of butter or margarine over low heat until carrots are tender, about 10 minutes.
Spread an equal amount of carrot mixture on each fillet and roll up.
Place in 12" x 8" baking dish, open side down.
Melt remaining 2 tablespoons butter or margarine and drizzle over fish rolls.
Bake until fish flakes easily when tested with a fork, 25 to 30 minutes.
Cook rice with water, 1 teaspoon salt and 1 tablespoon butter or margarine according to package directions.
Recipe Summary
Nutrition Facts
Serving size Complete recipe
Calories 2475Calories from Fat 621
% Daily Value*
Total Fat 70 g107.7%
Saturated Fat 39 g195%
Trans Fat 0 g
Cholesterol
Sodium 3036 mg126.5%
Total Carbohydrates 261 g87%
Dietary Fiber 7 g28%
Sugars 69 g
Protein 188 g376%
Vitamin A % Vitamin C %
Calcium % Iron %
*Based on a 2000 Calorie diet
