Sole Roll Ups With Sweet Sour Sauce Recipe

Sole Roll Ups With Sweet Sour Sauce picture

Summary

Difficulty LevelEasyCuisine
CourseMethod
Main Ingredient

Ingredients

 Sole fillets/Other thin fillets2 Pound (12 Small Size, Fresh / Frozen)
 Salt1 Teaspoon
 White pepper1⁄8 Teaspoon
 Shredded carrot1⁄2 Cup (8 tbs)
 Chopped green onion2 Tablespoon
 Butter/Margarine1⁄4 Cup (4 tbs)
For sweet sour sauce
 Canned pineapple juice12 Ounce (1 Can)
 Vinegar2 Tablespoon
 Light brown sugar2 Tablespoon
 Rice1 Cup (16 tbs) (Brand)
 Water1⁄2 Cup (8 tbs)
 Butter/Margarine1 Tablespoon
 Cornstarch2 Tablespoon
 Soy sauce1 Teaspoon
 Green onion2 Tablespoon

Nutrition Facts

Serving size: Complete recipe

Calories 2475 Calories from Fat 621

% Daily Value*

Total Fat 70 g108.4%

Saturated Fat 39.6 g197.9%

Trans Fat 0 g

Cholesterol 588.7 mg

Sodium 3036.4 mg126.5%

Total Carbohydrates 261 g86.9%

Dietary Fiber 7.8 g31.1%

Sugars 69.2 g

Protein 188 g376.4%

Vitamin A 342.5% Vitamin C 327.3%

Calcium 34.4% Iron 41.9%

*Based on a 2000 Calorie diet

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.
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