Sole Fillets with Creamy Cucumber Lime Sauce
Tags: Main Course
- Prep Time: 10 min
- Cook Time: 10 min
- Ready Time: 20 min
- Yield: 4 servings
Ingredients
- 1 (8 oz.) container plain yogurt
- 1 teaspoon lime juice
- 1 clove garlic, minced
- 1/2 small seedless cucumber, unpeeled and finely chopped
- 1/2 teaspoon dill weed
- Salt and pepper, to taste
- 1/4 cup Pillsbury BEST® All Purpose Flour
- Salt and pepper, to taste
- 4 sole, flounder, tilapia or other mild white fish fillets, about 1 pound
- 1/4 cup Crisco® Pure Vegetable Oil
- 3 cups hot cooked white and wild rice blend
Preparation Directions
- COMBINE yogurt, lime juice, garlic, cucumber and dill weed in small bowl; set aside.
- WHISK flour with salt and pepper in shallow dish. Coat fish fillets in flour mixture; shake off excess.
- HEAT oil in large skillet over medium heat; place fish in skillet. Cook 5 to 7 minutes per side or until fish flakes easily with fork.
- SERVE with cucumber sauce and hot rice.
Nutritional Information Per Serving
Serving Size (1/4 of recipe), Calories 530 (Calories from Fat 120), Total Fat 14g (Saturated Fat 2g, Trans Fat 0g), Cholesterol 55mg, Sodium 1270mg, Total Carbohydrate 74g (Dietary Fiber 2g, Sugars 5g), Protein 30g; Percent Daily Value*: Vitamin A 2%, Vitamin C 2%, Calcium 15%, Iron 10%.
*Percent Daily Values are based on a 2,000 calorie diet.