Saturday, June 7, 2008


Our local Harris Teeter had fresh sole fillets, and they looked too fresh and beautiful to pass up. I usually just do something simple with sole, like just saute them in some butter and wine and top with sliced almonds. But I decided to search for a new recipe. I found this one on allrecipes. As usual, I made some additions and changes to the recipe. But, may I say before we go any further, that this recipe would be much better suited to chicken fillets. The delicate flavor of sole was completely lost with all these heavy ingredients. The ingredients themselves were wonderful, but not with the sole, IMHO. However, fussy Guy loved it. Go figure. You decide whether you want this with sole or chicken (or catfish, or flounder).

Tomato-Topped Sole....or Chicken (for one or two)
Rating: (for the sole: 4 out of 10; for chicken: 9 out of 10)

1/2 small sweet onion, thinly sliced
2 Tbsp. Smart Balance Lite (or olive oil), divided use
4-5 large whole mushrooms, sliced
3-4 fillets of sole (.4 - .5 lb.)
several nice pinches of sea salt (I used McCormick Sicilian Sea Salt)
few pinches of black pepper
1 fresh, ripe tomato, sliced
1 fresh garlic clove, minced
2 Tbsp. white wine
1 Tbsp. lemon juice + 3-4 thinly sliced lemon pieces
2-3 Tbsp. minced fresh parsley

In a small skillet, saute onion in 1/2 Tbsp. Smart Balance until tender. Transfer to a sheet of aluminum foil.
Saute the mushrooms in 1/2 Tbsp. Smart Balance and place them over the onions. Sprinkle lightly with sea salt and pepper.
Add the last tablespoon of Smart Balance to the hot skillet, turn the heat to low and add the minced garlic; deglaze the pan with the wine. Off heat and stir in the lemon juice along with some of the sliced lemon pieces. Put the fillets on top of the veggies, and top with the tomato slices. Lightly salt and pepper the tomatoes and fish; sprinkle the garlic-lemon mixture over everything, then top with the chopped parsley.
Fold the edges of the foil up to make a "pan" for the fish, but do not cover it. Place on a 375F grill and cook with the lid down for about 10-15 minutes, or till fish and veggies are done.

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