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Baked Sole Pacifica Recipe
|Canned california cling peach slices in juice or extra light syrup||16 Ounce, undrained (1 Can)|
|Dried dill weed||1⁄2 Teaspoon|
|Olive oil||1 Tablespoon|
|Onions||2 , peeled and cut into wedges|
|Julienned zucchini strips||4 Cup (64 tbs)|
|Red bell pepper strips||2 Cup (32 tbs)|
|Pepper seasoning||To Taste|
Serving size: Complete recipe
Calories 1697 Calories from Fat 569
% Daily Value*
Total Fat 64 g98%
Saturated Fat 21.1 g105.5%
Trans Fat 0 g
Cholesterol 370.2 mg
Sodium 2184.2 mg91%
Total Carbohydrates 195 g64.9%
Dietary Fiber 35 g139.8%
Sugars 118.2 g
Protein 101 g202.3%
Vitamin A 75.3% Vitamin C 380.9%
Calcium 43.6% Iron 41.6%
*Based on a 2000 Calorie diet
Drain peaches, reserving liquid.
Place fish on broiler pan.
Brush both sides of fillets with peach liquid and sprinkle with dill weed.
Broil 4 inches from heat source 10 minutes or until fish flakes easily with fork, turning halfway through cooking.
Heat oil in 10-inch skillet over medium-high heat until hot; add onions.
Cook and stir until crisp-tender.
Add zucchini; cook and stir 2 minutes.
Add red pepper strips and peach slices.
Cook until heated through.
Stir in herb pepper seasoning.