CRAB-STUFFED SOLE WITH FRESH MINT SAUCE

Crab-Stuffed Sole With Fresh Mint Sauce image

Provided by Molly O'Neill

Time 30m

Yield Four servings

Number Of Ingredients 13

Ingredients

1 teaspoon unsalted butter
4 shallots, peeled and minced
6 ounces lump crab meat, picked over for shells
2 tablespoons bread crumbs
1 1/2 teaspoons grated lemon zest
1 small jalapeno, seeded and minced
1 teaspoon kosher salt
Freshly ground pepper to taste
1/3 cup plus 2 teaspoons white wine
4 sole fillets, about 5 ounces each, split lengthwise
1/2 cup plus 2 teaspoons chopped fresh mint leaves
1/2 cup plain nonfat yogurt
Kosher salt and freshly ground pepper to taste

Steps:

To make the sole, preheat the oven to 350 degrees. Melt the butter in a medium nonstick skillet over medium heat. Add the shallots and saute until softened, about 3 minutes. Place in a bowl and stir in the crab meat, bread crumbs, lemon zest, jalapeno, salt, pepper and 2 teaspoons of wine.
Lay the sole, skin side up, on a work surface. Place a mound of the stuffing near one end of each half-fillet. Roll the sole around the stuffing and place each piece in a 10-inch quiche dish. Pour the remaining wine into the dish. Bake until the fish is cooked through, about 10 minutes.
Meanwhile, to make the sauce, place 1/2 cup of mint and the yogurt in a blender and process until smooth, stopping to scrape down the sides of the jar. Season with salt and pepper.
To serve, spoon a pool of sauce onto the center of 4 plates. Place 2 sole rolls over the sauce, garnish with the remaining mint and serve immediately.

Nutrition Facts : @context http, Calories 245, UnsaturatedFat 2 grams, Carbohydrate 18 grams, Fat 4 grams, Fiber 4 grams, Protein 30 grams, SaturatedFat 1 gram, Sodium 738 milligrams, Sugar 8 grams, TransFat 0 grams