Wednesday, November 19, 2008

Lemon Sole A La Port

Here's another tasty recipe from my private collection. Enjoy!

INGREDIENTS

2 filets of sole
1/4 cup brandy
1/2 cup water
2 tblsp. garlic powder
1 tsp. salt
1 tsp. pepper
1 small can shelled crabmeat
1 tsp. paprika
1/2 cup crushed almonds
1/8 lb. butter
1/2 fresh lemon
1 container Port Wine cheese spread

Pre heat oven to 400 degrees. Squeeze the lemon and set aside.

Saute crabmeat in butter, 1 tablespoon garlic powder, salt, pepper and paprika. Set aside.

In a baking dish, place the sole. Pour in brandy and water; add the rest of the garlic powder and lemon juice. Bake until fish is not yet flaky - you should allow for another 5 minutes or so of baking so as not to overcook in the final baking step below.

While baking, work the crushed almonds and the crabmeat into the Port Wine cheese thoroughly, making sure they are distributed evenly.

Remove filets from oven. Top filets with a thin layer of the Port Wine cheese mixture. Bake again briefly until cheese is partially melted.


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