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Ease of Preparation: Easy
Preparation Time: 5 min
Cook Time: 5-10 min
Servings: 8
Recipe By: Lisa Turner
From: Mostly Macro
Used with permission of adapted from Mostly Macro by Lisa Turner, published by Healing Arts Press
Other Cajun & Creole
Other Frontier Blends
Other Seafood
Cinnamon Sole
Ingredients
4 fillets of sole, rinsed well
2 to 3 tablespoons Jamaican Seasoning
2 tablespoons safflower oil
1/2 cup soy milk
1 tablespoon arrowroot
1 medium banana, sliced on the diagonal
1 small papaya, sliced
1 medium mango, sliced
2 to 3 tablespoons Jamaican Seasoning
2 tablespoons safflower oil
1/2 cup soy milk
1 tablespoon arrowroot
1 medium banana, sliced on the diagonal
1 small papaya, sliced
1 medium mango, sliced
Directions
Rinse fish fillets well and pat dry. Spread Jamaican Seasoning onto a platter and coat each fillet well.
In a medium skillet, heat oil and add fish, searing on both sides. Pour in stock, cover skillet, and poach until fish is flaky and tender. Remove fish fillets carefully to a serving dish.
Combine soy milk and arrowroot, add to stock in skillet and cook until thickened. Arrange sliced fruit on top of fish and drizzle sauce on top.
In a medium skillet, heat oil and add fish, searing on both sides. Pour in stock, cover skillet, and poach until fish is flaky and tender. Remove fish fillets carefully to a serving dish.
Combine soy milk and arrowroot, add to stock in skillet and cook until thickened. Arrange sliced fruit on top of fish and drizzle sauce on top.
Nutrition Facts
As prepared, each serving contains 170 calories, 5g total fat, 40mg cholesterol, 75mg sodium, 15g total carbohydrate and 17g protein.
