Ingredients
- 1 cup 1 cup California raisins
- 2 cups 2 cups sliced leeks (about 4 whole), white and light green parts only
- 3 3 tablespoons olive oil, divided
- 1 package 1 package (about 1 ounce) hollandaise sauce mix
- 1 1 tablespoon heavy cream
- 1/2 teaspoon 1/2 teaspoon curry powder, divided
- Salt and pepper
- 4 4 Alaska Sole fillets (3 to 4 ounces each)
- Parsley sprigs, for garnish
Servings:
Units:
Instructions
- Soak California raisins in warm water for 10 minutes; drain. Saut leeks and raisins in 2 tablespoons olive oil until leeks are soft, about
- 5 minutes. Set aside and keep warm.
- Prepare hollandaise sauce mix according to package directions. Add heavy cream and 1/4 teaspoon curry powder; season to taste with salt and
- pepper. Cover and keep warm.
- Heat a heavy nonstick skillet over medium heat. Add remaining olive oil and Alaska Sole fillets to pan and cook, uncovered, about 2
- minutes, until browned. Gently turn fillets and cook 1 to 2 minutes more, just until fish is opaque throughout. Season fillets with salt
- and pepper.
- To serve, place leeks on serving plate and top with fillets and sauce. Sprinkle with remaining curry powder and garnish with parsley sprigs.
- Nutrients per serving: 533 calories, 30g total fat, 13g saturated fat, 50% calories from fat, 107mg cholesterol, 25.5g protein, 44g
- carbohydrate, 2.5g fiber, 391mg sodium, 130mg calcium and 600mg omega-3 fatty acids.
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