Sole with Tarragon Cream Sauce

Name: Sole with Tarragon Cream Sauce
Cook time: 5 min
Yield: 4

Diet Types:

Diabetes Dialysis

Portions: 4

Serving Size: 1 fillet (approx. 3 oz) with 1/4 cup sauce

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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

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

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.

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Renal and renal diabetic food choices

3 meat
1/2 milk

Carbohydrate choices

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

Related Tags:

Fish Microwave Quick Stove Top

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Submitted by:

DaVita dietitian LaBonte from California.

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