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Fruitful Sole And Nectarines Remoulade
1 c Plain lowfat yogurt
1/4 c Capers, or dill pickle, chop
2 tb Green onion, chopped
2 ts Dijon mustard
1 ts Tarragon, finely crumbled
1 lb Sole fillet, in 4 pieces,
Fresh ground black
Pepper, to taste
Dill, to taste
2 tb Water
2 California nectarine, sliced
Prepare remoulade sauce by mixing together yogurt, capers, green onion, mustard and tarragon. Roll up sole fillets (cut in 4 pieces) and fasten with wooden picks. (If fillets are large, cut in half lengthwise before rolling.) Stand on end, turban-fashion, in microwave-safe dish. Season with pepper and dill weed. Add water to dish. Cover and microwave on HIGH power 3 to 4 minutes or until fish is done. Add nectarine slices to dish and microwave, covered, 1 minute or until hot. Transfer fish and fruit to serving platter and remove picks. Serve with remoulade sauce.
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