Ingredients

1 medium tomato, seeded and chopped
2 tablespoons sliced ripe black olives
1 tablespoon chopped parsley
1 tablespoon red wine vinegar
1/4 cup Dijon mustard, divided
1 (16 ounce) package frozen sole fillets, thawed
1 (14 1/2 ounce) can chicken broth
1 clove garlic, pressed
1 cup uncooked white rice
1 (10 ounce) package frozen chopped spinach, thawed and very well drained

Directions

1. Combine the first 4 ingredients in a small bowl, stir well and set aside.
2. Pat fillets dry with paper towels. Using 1 tablespoon mustard, spread a thin layer over fillets; set aside.
3. Combine broth, remaining 3 tablespoons mustard and garlic in a large skillet; bring to a boil. Add rice, cover, reduce heat and simmer 10 minutes. Stir in spinach. Arrange fillets on top of rice mixture; cover and simmer about 8 minutes or until liquid is absorbed and fish flakes easily with a fork. Spoon tomato mixture over top of fish before serving.

You may substitute catfish, cod, flounder, ocean perch, orange roughy, pollock, salmon, skate wings or trout for the sole.

Skillet Fillets
Categories :
Tags :