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CBC Television | July 29, 2005

Stuffed Sole

Margaret Prouse shares one of her favourite fish dishes on this the latest edition of the Recipe Thief.

Stuffed SoleIngredients:

Shrimp Rice Filling

10 fresh or frozen cooked shrimp, shelled, cleaned and chopped
250 mL (1 cup) cooked long grain rice
125 mL (1/2 cup)shredded unsweetened coconut
salt and lemon pepper
4 P.E.I. sole fillets, about 125 grams or 1/4 lb each

Coconut Sauce

125 mL (1/2 cup)light coconut milk
½ small onion, finely chopped
1 clove garlic, minced
10 mL each cornstarch and lime juice
2 mL (1/2 tsp) chili powder
salt and pepper
flaked coconut


For filling:

In small bowl, combine shrimp, rice, coconut, salt and lemon pepper to taste; set aside.

Wipe sole fillets with paper toweling. Place fillets between two sheets of waxed paper; flatten each with a rolling pin. Place some filling along centre of each fillet. Roll from narrow end; secure with toothpicks.

Preheat grill on medium-high. Place fish rolls on oiled grill rack. Close lid and cook for about 20 minutes (10 minutes per 2.5 cm /inch of thickness of rolls, or until fish is opaque and flakes easily with a fork.

For sauce:

Meanwhile, in small saucepan, combine light coconut milk, onion and garlic; cook on low heat until onion in tender. Stir in cornstarch, lime juice, chili powder, salt and lemon pepper to taste. Cook until slightly thickened; keep warm.

Place fish rolls on warm plates, drizzle with sauce and garnish with extra coconut.



Margaret Prouse and Kevin GallantMargaret Prouse is a true “foodie,” she has written cookbooks of Island favourites, and can be seen at festivals and events sharing some of her favourites.

A home economist who lives in North Wiltshire, Margaret writes a weekly food column for The Guardian newspaper in Charlottetown.

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