Sole With Cucumber Sauce Recipe
Summary
Ingredients
| Breadcrumbs | 1⁄4 Cup (4 tbs) | |
| Chopped green onions with tops | 1⁄4 Cup (4 tbs) | |
| Canned crabmeat | 6 1⁄2 Ounce | |
| Egg | 1 | |
| Chopped pimiento | 2 Tablespoon | |
| Sole fillets | 30 Ounce | |
| Butter/Margarine | 2 Tablespoon | |
| Cucumber sauce | 1⁄4 Cup (4 tbs) |
Nutrition Facts
Serving size
Calories 291 Calories from Fat 148
% Daily Value*
Total Fat 17 g25.4%
Saturated Fat 7.2 g35.9%
Trans Fat 0 g
Cholesterol 153.1 mg51%
Sodium 658.7 mg27.4%
Total Carbohydrates 11 g3.8%
Dietary Fiber 0.42 g1.7%
Sugars 4.8 g
Protein 24 g48.2%
Vitamin A 12.3% Vitamin C 13.1%
Calcium 4.4% Iron 2.6%
*Based on a 2000 Calorie diet
Directions
Divide crabmeat mixture among fillets, spreading evenly.
Roll up each fillet, and secure with a wooden pick.
Arrange in an 8-inch square baking dish.
Place butter in a 1-cup glass measure.
Microwave at HIGH for 45 seconds or until melted; brush over fillets.
Cover dish with heavy-duty plastic wrap; microwave at HIGH for 4 to 5 minutes, rotating dish after 2 minutes.
Serve with Cucumber Sauce.
Chef
