Tangy Crab-Stuffed Sole

Name: Tangy Crab-Stuffed Sole
Prep time: 20 min
Cook time: 20 min
Total time: 20 min
Yield: 2
Cuisine: Global
Ingredients: 1 teaspoon butter, melted; 25 grams finely chopped celery; 118 milliliters chicken broth; 0 teaspoons dill weed; 0 teaspoons dill weed; 3 Tbsps dry bread crumbs; 1 egg, lightly beaten; 5 teaspoons all-purpose flour; 227 grams package imitation crabmeat, flaked; 1 teaspoon lemon juice; 340 grams sole or orange roughy fillets each); 1 Tbsp grated Parmesan cheese

Tangy Crab-Stuffed Sole requires approximately 20 minutes from start to finish. This recipe makes 2 servings with 383 calories, 41g of protein, and 7g of fat each. This recipe covers 18% of your daily requirements of vitamins and minerals. This recipe from Taste of Home requires lemon juice, bread crumbs, flour, and parmesan cheese.

Instructions

For dill sauce, melt butter in a microwave-safe bowl; stir in flour until smooth. Stir in broth and dill until blended. Microwave, uncovered, on high for 2-3 minutes, stirring after each minute, until sauce comes to a boil and is thickened. Stir in lemon juice; keep warm.

Ingredients you will need

Lemon Juice

Butter

Broth

All Purpose Flour

Sauce

Dill

Equipment you will use

Microwave

Bowl

In a small bowl, combine the egg, crab, celery, bread crumbs, Parmesan cheese and butter. Spoon onto the center of each fillet; roll up fish around filling.

Ingredients you will need

Parmesan

Breadcrumbs

Butter

Celery

Crab

Fish

Roll

Egg

Equipment you will use

Bowl

Place in a 9-in. round microwave-safe dish. Cover with waxed paper.

Equipment you will use

Microwave

Microwave on high for 5-6 minutes or until fish flakes easily with a fork and a thermometer inserted into stuffing reads 160°.

Ingredients you will need

Stuffing

Fish

Equipment you will use

Kitchen Thermometer

Microwave

Serve with dill sauce.

Ingredients you will need

Sauce

Dill

Equipment

Microwave

Bowl

Kitchen Thermometer

Ingredients

Servings:

1teaspoon

butter, melted 25grams

finely chopped celery 118milliliters

chicken broth 0teaspoons

dill weed 0teaspoons

dill weed 3Tbsps

dry bread crumbs 1

egg, lightly beaten 5teaspoons

all-purpose flour 227grams

package imitation crabmeat, flaked 1teaspoon

lemon juice 340grams

sole or orange roughy fillets each)1Tbsp

grated Parmesan cheese

Recommended wine: Pinot Noir, Pinot Grigio, Gruener Veltliner

Sole works really well with Pinot Noir, Pinot Grigio, and Gruener Veltliner. Fish is as diverse as wine, so it's hard to pick wines that go with every fish. A crisp white wine, such as a pinot grigio or Grüner Veltliner, will suit any delicately flavored white fish. Meaty, strongly flavored fish such as salmon and tuna can even handle a light red wine, such as a pinot noir. One wine you could try is Maximin Grunhauser Abtsberg Riesling Auslese ( half-bottle). It has 4.4 out of 5 stars and a bottle costs about 20 dollars.