Caribbean Sole Fillets

Recipe courtesy of Seafish, the UK Sea Fish Industry Authority.

Recipe Ingredients:

4 (6-ounce) sole fillets, skinned
2 tablespoons coriander leaves
1 mango, peeled and sliced
1/8 teaspoon ground nutmeg
2 tablespoons dry white wine
4 tablespoons plain yogurt
2 teaspoons curry powder

Cooking Directions:

1. Lay fillets, skinned side up on a cutting board. Line with coriander leaves. Top with the mango slices. Sprinkle with the nutmeg. Roll up and, if necessary, secure with a cocktail stick.
2. Place in a deep pan and add the white wine. Cover and cook over medium heat 5 to 7 minutes.
3. Meanwhile, mix together the yogurt and curry.
4. Remove fish and slice. Serve on a bed of rice and peas and drizzle with yogurt sauce.

Makes 4 servings.

"From sea to plate, Seafish delivers expert knowledge, skills and support which help the UK seafood industry secure a sustainable and profitable future."

Recipe and photograph courtesy of Seafish, the UK Sea Fish Industry Authority www.seafish.org.