Sunday, April 29, 2012

Spinach & Pineapple Stuffed Sole

Seafood Sunday's are a great tradition to incorporate more Omega-3's in your diet. Sole fish fillets are mild, tender, and delicate which makes them perfect to stuff with delicious ingredients. Fresh spinach and sweet pineapple with a garlic wine sauce makes this a Sole recipe to please everyone.

1 pound fresh wild caught Sole fillets
2-3 cups fresh spinach chopped
1-2 cups fresh pineapple diced
6 cloves of fresh garlic minced
1/2 cup dry white wine
2 fresh green onions diced
1 fresh lemon
1 tablespoon Kerry Gold grass fed butter or EVOO
Sea salt and black pepper to taste

1.) Pre heat oven to 350 degrees. In a small skillet, add butter and garlic. Cook over medium heat until garlic turns lightly brown. Add in white wine and simmer for 3 minutes. Remove from heat.
2.) Lay fish out on a flat surface. Season fish with sea salt, black pepper, and a little fresh lemon zest. Sprinkle each fish fillet with spinach, sauteed garlic and pineapple. Roll fish up and place seam side down in a glass baking dish (coated with EV coconut oil).
3.) Once all the fish fillets have been stuffed and placed in baking dish, pour remainder of garlic and wine sauce over fish. Sprinkle green onions over fish and season with additional black pepper.
4.) Bake for 15-20 minutes or until fish is done. Be careful not to over cook fish. Serve over sauteed spinach and top with fresh pineapple.

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