Sole Fillets with Creamy Cucumber Lime Sauce

Sole Fillets with Creamy Cucumber Lime Sauce from Pillsbury™ Baking

Tags: Main Course

  • Prep Time: 10 min
  • Cook Time: 10 min
  • Ready Time: 20 min
  • Yield: 4 servings


  • 1 (8 oz.) container plain yogurt
  • 1 teaspoon lime juice
  • 1 clove garlic, minced
  • 1/2 small seedless cucumber, unpeeled and finely chopped
  • 1/2 teaspoon dill weed
  • Salt and pepper, to taste
  • 1/4 cup Pillsbury BEST™ All Purpose Flour
  • Salt and pepper, to taste
  • 4 sole, flounder, tilapia or other mild white fish fillets, about 1 pound
  • 1/4 cup Crisco® Pure Vegetable Oil
  • 3 cups hot cooked white and wild rice blend

Preparation Directions

  • COMBINE yogurt, lime juice, garlic, cucumber and dill weed in small bowl; set aside.
  • WHISK flour with salt and pepper in shallow dish. Coat fish fillets in flour mixture; shake off excess.
  • HEAT oil in large skillet over medium heat; place fish in skillet. Cook 5 to 7 minutes per side or until fish flakes easily with fork.
  • SERVE with cucumber sauce and hot rice.

Nutritional Information Per Serving

Serving Size (1/4 of recipe), Calories 530 (Calories from Fat 120), Total Fat 14g (Saturated Fat 2g, Trans Fat 0g), Cholesterol 55mg, Sodium 1270mg, Total Carbohydrate 74g (Dietary Fiber 2g, Sugars 5g), Protein 30g; Percent Daily Value*: Vitamin A 2%, Vitamin C 2%, Calcium 15%, Iron 10%.

*Percent Daily Values are based on a 2,000 calorie diet.

* Ensure all recipe ingredients are gluten free by referencing the ingredient labels, as products may vary. If uncertain, contact the ingredient manufacturer.