FILLET OF SOLE VERONIQUE

Ingredients:

4 (4ounce) sole or flounder fillets

1 tablespoon lime juice

1 teaspoon fresh or dried parsley

¼ teaspoon tarragon

½ clove garlic, minced

¾ cup white wine

¼ pound green grapes, seedless

1 tablespoon margarine, butter, or olive oil

1 tablespoon flour

2 tablespoon orange juice

dash of salt

Directions:

Sprinkle fish fillets lightly with lime juice.  Place in a heated non-stick skillet that has been sprayed with cooking spray.  Sprinkle with parsley, tarragon, and garlic.  Add wine and simmer until fish flakes easily and looks milky-white, not transparent (between 8 and 12 minutes). Add grapes the last 5 minutes.  Remove from heat; keep warm on a separate platter.

In the original skillet, melt margarine (butter or olive oil) with remaining juices and blend in flour until smooth.  Add orange juice and cook, stirring until mixture thickens.  Add more wine if desired.  Pour sauce over fillets. 

Note: if frozen fillets, thaw completely in the refrigerator and then thoroughly pat dry before using.

152 calories

18 gm. Protein

4 gm total fat

1 gm saturated fat

29 gm cholesterol

1 gm fiber

173 mg. sodium