Recipe of the Week
It's Real Simple
Thursday, May 29, 2008
Our galpal Margaret swears by this easy and delicious recipe.
Poached Pacific Sole with Capers and Chives from Real Simple
3/4 cup dry white wine (such as Sauvignon Blanc)
1 pound sole fillets, cut into spatula-size pieces
2 tablespoons extra-virgin olive oil
Kosher salt and pepper
2 tablespoons capers
2 tablespoons chopped chives
Heat the wine in a large skillet over medium heat. Add the sole, drizzle with the oil, and season with 1/4 teaspoon salt and 1/8 teaspoon pepper. Sprinkle the capers over the top and cook, covered, until just cooked through, opaque, and beginning to flake, about 4 minutes. Sprinkle with the chives.
Divide among individual plates, spooning the wine and caper sauce over the top.
Yield: Makes 4 servings
NUTRITION PER SERVING
CALORIES 189(43% from fat); FAT 9g (sat 1g); SUGAR 0g; PROTEIN 20g; CHOLESTEROL 57mg; SODIUM 504mg; FIBER 0g; CARBOHYDRATE 0g
From Real Simple Magazine, March 2008 contact" target="_blank">www.realsimple.com
Poached Pacific Sole with Capers and Chives from Real Simple
3/4 cup dry white wine (such as Sauvignon Blanc)
1 pound sole fillets, cut into spatula-size pieces
2 tablespoons extra-virgin olive oil
Kosher salt and pepper
2 tablespoons capers
2 tablespoons chopped chives
Heat the wine in a large skillet over medium heat. Add the sole, drizzle with the oil, and season with 1/4 teaspoon salt and 1/8 teaspoon pepper. Sprinkle the capers over the top and cook, covered, until just cooked through, opaque, and beginning to flake, about 4 minutes. Sprinkle with the chives.
Divide among individual plates, spooning the wine and caper sauce over the top.
Yield: Makes 4 servings
NUTRITION PER SERVING
CALORIES 189(43% from fat); FAT 9g (sat 1g); SUGAR 0g; PROTEIN 20g; CHOLESTEROL 57mg; SODIUM 504mg; FIBER 0g; CARBOHYDRATE 0g
From Real Simple Magazine, March 2008 contact" target="_blank">www.realsimple.com
