Sole with Tarragon Cream Sauce
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Portions:
4
Serving
Size:
1 fillet (approx. 3 oz) with 1/4 cup sauce
- Diet
Types:
- Diabetes
- Dialysis
- Gluten-free
Ingredients
- 1/4 cup green onions
- 2 tablespoons pimiento stuffed green olives
- 1 garlic clove
- 2 tablespoons olive oil
- 1 teaspoon dried tarragon
- 1/2 teaspoon dried basil
- 1/4 cup dry white wine
- 1/4 cup fresh lemon juice
- 1/3 cup sour cream
- 1 pound sole fillets
Preparation
- Slice green onions and olives. Mince garlic.
- Heat olive oil in a skillet over low heat; sauté onions and garlic until tender.
- Stir in the herbs. Add wine, lemon juice, olives and sour cream.
- Heat for 1 minute or until mixture is blended. Remove from heat and set aside.
- Roll up the fish fillets, secure each with a toothpick and place in a microwave- proof dish sprayed with nonstick cooking spray.
- Pour sauce over the fish fillets, cover, and microware on high for 4 minutes.
- Remove toothpicks from each fillet. Serve fish with sauce divided over each fillet.
Helpful hints
- CKD non-dialysis: This higher protein recipe may be appropriate for a low protein diet if the portion size is adjusted to reduce protein content. Adjustments should be based on your individual protein prescription. Check with your dietitian.
- Haddock or red snapper may be substituted for sole in this recipe.
Fish Nutrient Comparison
Sole (3 ounces cooked fish)
Protein: 21 g
Sodium: 90 mg
Potassium: 293 mg
Phosphorus: 246 mg
Haddock (3 ounces cooked fish)
Protein: 21 g
Sodium: 74 mg
Potassium: 339 mg
Phosphorus: 205 mg
Snapper (3 ounces cooked fish)
Protein: 22 g
Sodium: 50 mg
Potassium: 444 mg
Phosphorus: 171 mg
Nutrients per serving
Calories 216
Protein 22 g
Carbohydrates 3 g
Fat 12 g
Cholesterol 65 mg
Sodium 188 mg
Potassium 388 mg
Phosphorus 269 mg
Calcium 52 mg
Fiber 0.3 g
Added Sugar
Renal and renal diabetic food choices
- 3 meat
- 1/2 milk
Carbohydrate choices
0
Submitted by: DaVita dietitian LaBonte from California.
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