Petrale Sole With Golden Tomato And Pepper Coulis

Recipe Ingredients

		Nonstick cooking spray
2 teaspoons	10ml	Olive oil
2 tablespoons	30ml	Minced shallots
1		Garlic clove - minced
1		Yellow bell pepper - cut in strips
1		Whole golden plum tomatoes - (14 1/2 oz)
1/2 cup	118ml	Nonfat chicken broth
		Salt - to taste
4		Petrale sole filets - (5 oz ea)
		= (or other flatfish fillets)
		Freshly-ground black pepper - to taste
1 tablespoon	15ml	Butter
		Chopped fresh basil
		Basil sprigs - for garnish

Recipe Instructions

Spray a nonstick skillet with cooking spray. Add the olive oil and heat over medium-low heat. Add the shallots, garlic and pepper strips and cook until tender, 5 to 8 minutes. Stir in the tomatoes and chicken broth. Bring to a boil. Reduce the heat and simmer to blend the flavors, about 5 minutes.

Pour the tomato mixture into a blender container and puree until smooth. Add salt to taste. Set aside and keep warm while preparing the fish.

Lightly season the fish with salt and pepper to taste. Add the butter to a nonstick skillet and heat over medium heat until melted. Add the fish and cook until it begins to turn white around the edges, 2 to 3 minutes. Turn the fish and cook until lightly browned, another 1 to 2 minutes.

To serve, spoon the coulis onto 4 plates and top with the fish. Sprinkle the chopped fresh basil on top. Garnish each plate with a sprig of fresh basil.

This recipe yields 4 servings.

Each serving: 238 calories; 467 mg sodium; 95 mg cholesterol; 8 grams fat; 3 grams saturated fat; 9 grams carbohydrates; 32 grams protein; 1.62 grams fiber.

Source:
The Los Angeles Times, 04-10-2002

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