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Sorrel is a tart, slightly sour spring herb. You can substitute watercress or arugula, if you'd like. The bread helps thicken the sorrel sauce for a consistency that is similar to pesto.

Recipe by Cooking Light March 2005


Credit: Becky Luigart-Stayner; Styling: Fonda Shaia

Recipe Summary

8 servings (serving size: 1 fillet and 2 tablespoons sorrel sauce)


Ingredient Checklist


Instructions Checklist
  • To prepare sauce, combine first 10 ingredients in a food processor; process until smooth.

  • Preheat broiler.

  • To prepare fish, sprinkle fish with 1/2 teaspoon salt and 1/4 teaspoon pepper. Place fish on a broiler pan coated with cooking spray; broil 10 minutes or until fish flakes easily when tested with a fork. Serve fish with sorrel sauce.

Chef's Notes

MyRecipes is working with Let's Move!, the Partnership for a Healthier America, and USDA's MyPlate to give anyone looking for healthier options access to a trove of recipes that will help them create healthy, tasty plates. For more information about creating a healthy plate, visit www.choosemyplate.gov.

Nutrition Facts

315 calories; calories from fat 45%; fat 15.8g; saturated fat 3.4g; mono fat 6.1g; poly fat 5g; protein 37.8g; carbohydrates 3.8g; fiber 1.2g; cholesterol 87mg; iron 1.8mg; sodium 437mg; calcium 53mg.