This recipe is safe for Coumadin (warfarin) users.
This recipe is safe for those who are lactose intolerant.
This is a low sodium recipe.
GERD / Acid Reflux
No specific GERD triggers.
This recipe is safe for those who are sensitive to gluten.
"The smell and taste of things remain poised a long time, like souls, ready to remind us.....?"
-Marcel Proust, Author
This is a fantastic way to cook fish. You can use almost any combination of fish filet, vegetables, liquid and herb or spice along with the light spread. It makes both an easy weeknight meal as well as a weekend dinner party dish.
Crimini mushrooms are marketed under many names, including Baby Bella, Roman, Italian, Brown or Classic Brown mushrooms. They are similar in size to white mushrooms but are a light cocoa color and have a firmer texture. They are much more flavorful than white mushrooms, having a richer, earthy taste that activates the umami taste buds. Their flavor has often been referred to as "meaty".
Portobello mushrooms are actually large crimini mushrooms and, because of the savory meaty flavor, have become popular in the last few years. As mushrooms mature, the ring that protects the spores breaks and as a result there is loss of moisture. Young mushrooms contain as much as 80% water and, as they lose water (as portobellos do by having their gills exposed), the savory mushroom flavor is increasingly concentrated.
If you are going to use portobellos in a recipe that has liquid or a sauce, scraping the gills from the mushroom before cooking will keep the sauce from turning black. Some taste will be lost, but there will still be plenty of rich mushroom flavor.
4 ounces mushrooms = 28 calories, 0g fat, 0g sat fat, 0 mono fat, 3g protein, 0g carbohydrates, 4mg sodium, 0mg cholesterol
Servings = 2 | Serving size =4 ounces fish with vegetables
Cooking Time = 30 Minutes
This recipe can be multiplied by 3.
This recipe can be divisible by 2.
This recipe does not keep well.
|1/2 ounces||dried porcini mushrooms|
|4||2-ounce sole filets|
|1/4 small||red bell pepper|
|8 medium||crimini mushrooms|
|1/4 cup||dry white wine|
|4 tsp||unsalted butter|
|2||sheets parchment paper (15 inches x 24 inches)|
Place the dried porcini in a mini chopper or blender and blend on high until the mushrooms are powdered.
Slice the asparagus lengthwise and then cut the spears into quarters (each spear will end up with eight pieces)
Preheat the oven to 400°F.
Fold the parchment so that it is almost a square (15 inches x 12 inches). Starting at one end of the folded edge cut a half of a heart shape in such a way that when the parchment is opened it is in the shape of a heart.
Rinse the sole filets in cold water and pat dry. Put two sole filets on each parchment paper. Center the filets on one side of the cut heart so that the other side will fold over the top of the filets easily. Do not let the filets overlap too much.
Sprinkle 1/8 tsp. of the salt over each of the pairs of sole filets.
Sprinkle 1 tablespoon of the porcini dust over each of the pairs of sole filets.
Scatter the carrots, red peppers, sliced mushrooms and asparagus over the fish evenly.
Sprinkle 2 tablespoons of wine over each pair of filets. Dot the top of each with teaspoons of Promise Buttery Spread.
Close the parchment paper by rolling the edge inward starting at the point of the heart and working around to the base of the heart. The parchment pouch with the fish inside will be in the shape of a large half circle.
Remove each pouch to a plate and let stand 30 seconds before cutting the pouch open. There will be some hot steam that escapes when the parchment is cut (be careful).
Serving size = 1 cup
Servings = 4
Amount Per Serving
|Calories 235||Calories from Fat 71|
|% Daily Value|
|Total Fat 8g||12%|
|Saturated Fat 2g||11%|
|Monounsaturated Fat 3g|
|Trans Fat 0g|
|Total Carbohydrates 12g||4%|
|Dietary Fiber 3g||11%|
|Vitamin A 83%||Vitamin C 55%|
|Calcium 5%||Iron 9%|
|Vitamin K 22 mcg||Potassium 945 mg|
|Magnesium 61 mg|