Sole with Tarragon-Butter Sauce |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 4 |
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This recipe is quick enough for a weeknight meal but special enough for company. Serve with green beans. Ingredients:
4 (6-ounce) sole fillets |
1/2 teaspoon salt, divided |
1/4 teaspoon freshly ground black pepper |
cooking spray |
3/4 cup dry white wine |
3/4 cup fat-free, lower-sodium chicken broth |
1/3 cup finely chopped shallots |
1 tablespoon minced fresh garlic |
5 teaspoons butter, cut into small pieces |
1 tablespoon chopped fresh chives |
1 1/2 teaspoons chopped fresh tarragon |
Directions:
1. Sprinkle fish with 1/4 teaspoon salt and pepper. Heat a large nonstick skillet over medium-high heat; coat pan with cooking spray. Add 2 fillets to pan; cook 2 minutes on each side or until desired degree of doneness. Remove from pan; cover and keep warm. Repeat procedure with remaining fish.
2. Add wine and next 3 ingredients to pan; bring to a boil. Reduce heat, and simmer until reduced to about 1/2 cup (about 10 minutes). Remove from heat; stir in remaining 1/4 teaspoon salt, butter, chives, and tarragon. Spoon sauce over fish; serve immediately.
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