Sole with Tarragon-Butter Sauce

Sole with Tarragon-Butter Sauce Recipe
Photo: Oxmoor House
This recipe is quick enough for a weeknight meal but special enough for company. Serve with green beans.

Yield:

4 servings (serving size: 1 fillet and 3 tablespoons sauce)

Recipe from

Oxmoor House

Nutritional Information

Calories 197
Fat 6.6 g
Satfat 3.4 g
Monofat 1.6 g
Polyfat 1 g
Protein 29.4 g
Carbohydrate 3.4 g
Fiber 0.4 g
Cholesterol 92 mg
Iron 0.8 mg
Sodium 528 mg
Calcium 38 mg

Ingredients

4 (6-ounce) sole fillets
1/2 teaspoon salt, divided
1/4 teaspoon freshly ground black pepper
Cooking spray
3/4 cup dry white wine
3/4 cup fat-free, lower-sodium chicken broth {Check for Gluten}
1/3 cup finely chopped shallots
1 tablespoon minced fresh garlic
5 teaspoons butter, cut into small pieces
1 tablespoon chopped fresh chives
1 1/2 teaspoons chopped fresh tarragon

Preparation

1. Sprinkle fish with 1/4 teaspoon salt and pepper. Heat a large nonstick skillet over medium-high heat; coat pan with cooking spray. Add 2 fillets to pan; cook 2 minutes on each side or until desired degree of doneness. Remove from pan; cover and keep warm. Repeat procedure with remaining fish.

2. Add wine and next 3 ingredients to pan; bring to a boil. Reduce heat, and simmer until reduced to about 1/2 cup (about 10 minutes). Remove from heat; stir in remaining 1/4 teaspoon salt, butter, chives, and tarragon. Spoon sauce over fish; serve immediately.

Lorrie Hulston Corvin,

Cooking Light Gluten-Free Cookbook,

Oxmoor House

August 2011
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