Caribbean Sole Fillets
Recipe courtesy of Seafish, the UK Sea Fish Industry Authority.
4 (6-ounce) sole fillets, skinned
2 tablespoons coriander leaves
1 mango, peeled and sliced
1/8 teaspoon ground nutmeg
2 tablespoons dry white wine
4 tablespoons plain yogurt
2 teaspoons curry powder
- Lay fillets, skinned side up on a cutting board. Line with coriander leaves. Top with the mango slices. Sprinkle with the nutmeg. Roll up and, if necessary, secure with a cocktail stick.
- Place in a deep pan and add the white wine. Cover and cook over medium heat 5 to 7 minutes.
- Meanwhile, mix together the yogurt and curry.
- Remove fish and slice. Serve on a bed of rice and peas and drizzle with yogurt sauce.
Makes 4 servings.
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Recipe and photograph courtesy of Seafish, the UK Sea Fish Industry Authority www.seafish.org.