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Stuffed Fillet of Sole
Easy, yet elegant, this fish can be topped with
any light sauce. We love it plain with lots of
extra lemon!
Makes 6 stuffed fillets
8
ounces lump crabmeat
1
celery stalk, diced
2
scallions, thinly sliced
1
teaspoon fresh thyme leaves
1
tablespoon dry white wine
¼
cup lightly salted breadcrumbs
1
large egg, beaten
1
teaspoon kosher salt, divided
6
thin sole fillets, about 8 inches
long (any flat white fish fillets may
be substituted)
Freshly ground black pepper
Lemon wedges, for serving
Paprika, for garnish
1. Put crabmeat into a medium bowl. Pick
through and discard any shells. Add
diced celery, scallions, thyme, white wine,
breadcrumbs, egg and ½ teaspoon of salt
to the bowl. Gently combine and reserve.
2. Add 3 cups of water to the baking pan and
then assemble the Cuisinart
the steaming rack.
3. Place the sole fillets on a flat surface in front
of you. Sprinkle both sides of the fish with
remaining salt and a pinch of pepper.
4. Place a heaping ¼ cup of the crabmeat
filling in the center of each fillet. Fold the tail
end of the fillet over the crab mixture and
continue rolling to tightly secure. Place each
fillet, seam side down, onto the steam rack
and cover. Select 400°F and cook for about
8 minutes for the water to come to a boil,
and then lower the temperature to 350°F.
5. Cook for a total 20 to of 25 minutes, until
fish flakes easily. (NOTE: The water may
boil over at around 18 minutes; reduce the
temperature to 200°F for the remainder of
cooking time.)
6. Serve immediately with plenty of lemon
wedges and a sprinkle of paprika.
Nutritional information per fillet: Calories 129 (23% from
fat) • carb. 5g • pro. 19g • fat 3g • sat. fat 1g chol.
107mg • sod. 1042mg • calc. 68mg • fiber 0g
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22
Red Beans and Rice
A blend of Latin and Caribbean flavors makes
a delicious version of rice
and beans.
Makes about 10 cups
1
tablespoon extra virgin olive oil
2
garlic cloves, finely chopped
1
jalapeño, seeded and finely
chopped
4
stems fresh thyme
1
bay leaf
¾
teaspoon kosher salt, divided
1
½-inch piece fresh ginger
½
teaspoon ground cinnamon
2¼
cups white rice
2
cans coconut milk
2½
cups chicken broth, low sodium
1
can (15 ounces) kidney beans,
drained
4
green onions, sliced into batons
for garnish
1. Assemble the Cuisinart
baking pan and select 350°F. Add the olive
oil to the pan.
2. Once the oil is hot, add the chopped garlic
and jalapeño. Sauté 2 to 3 minutes, or
until fragrant. Add the thyme, bay leaf, ½
teaspoon salt, ginger and cinnamon. Stir to
mix all ingredients well.
3. Stir in the rice to coat. Add the liquids, turn
the temperature up to 400°F and cover.
Once boiling, reduce heat to 200°F, so the
mixture is barely simmering, and top with
the lid. Continue cooking the rice according
to the manufacturer's suggested time, about
20 to 25 minutes.
4. Stir in kidney beans and cover. Allow to
rest, about 10 minutes, before fluffing and
serving.
5. Taste and adjust seasoning according to
preference. Serve immediately, garnished
with green onions.
Nutritional information per serving (based on 1
cup):Calories 470 (21% from fat) • carb. 77g
pro. 18g • fat 11g • sat. fat 9g • chol. 0mg
sod. 420mg • calc. 141mg • fiber 13g
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