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Turtle Creek Sole

Turtle Creek Sole

Ingredients

2 pounds sole fillets 1/2 cup finely chopped onion 1/4 cup butter, melted 3/4 cup sour cream 2 teaspoons grated lemon rind 1 tablespoon fresh lemon juice 1/2 teaspoon dried whole dillweed Salt and pepper, to taste	Advertisements

Preparation
  Place fillets in a 13 x 9-inch baking dish; set aside.

Saut� onion in butter in small skillet until tender Remove from heat, and stir in sour cream and remaining ingredients. Pour sauce over fillets. Bake, uncovered, at 350 degrees F for 12 to 15 minutes or until fish flakes easily when tested with a fork. Serve immediately.

Yields 6 to 8 servings.

Bay Seafood Seasoning Blend
Combine all ingredients; store in an airtight container. Makes 1/4 cup. (Upload by user)

Caper Sauce
Heat oil in a Dutch oven and saut� onion with tomatoes. Cook, stirring often, over low heat. Add garlic and tarragon and season with salt and pepper. Add water, bouillon granules, sugar and all but 2 tablespoons of the capers. Cook, covered, for 3 minutes. Cool. Pour mixture in (Upload by user)

Chinese Plum Sauce
Combine and mix until smooth. (Upload by user)

Cocktail Sauce
Combine all ingredients in a nonreactive container. Cover tightly. Refrigerate. Makes 2 1/2 cups. (Upload by user)

Cucumber Cream Sauce
Peel and seed cucumber. Grate enough cucumber to measure 1/2 cup. Combine grated cucumber and remaining ingredients, stirring well. Cover and chill. Makes about 1 cup. (Upload by user)

Curry Sauce for Shrimp
Mix all ingredients together in small glass or plastic bowl. Cover bowl and refrigerate for several hours before serving. It is important to make this several hours ahead of time or even a day or 2 in advance. Yields 1 cup. (Upload by user)

Green Sauce for Seafood
Tear the bread into pieces and place in a small bowl. Add 3 tablespoons of the vinegar and soak until the bread is saturated, about 30 minutes. Using a hand mixer or a blender or mini-chopper add the olive oil, parsley, garlic, anchovies and sugar to the bread and vinegar. Beat (or pr (Upload by user)

Hot Spiced Butter Sauce
Melt butter; add remaining ingredients. Heat just until bubbly. Pour over cooked fish sticks or fish fillets. You may also use this as a broiling sauce. Makes about 1 cup. (Upload by user)

Mango Barbecue Sauce
Combine all ingredients in a heavy saucepan. Simmer, covered, over low heat for 20 minutes or until the sauce thickens. Cool slightly. Pur�e sauce until smooth in a food process or blender. (Upload by user)

Mock Hollandaise Sauce
Gently blend all ingredients. Cover and refrigerate. Just before serving, heat gently (do not overheat). Makes 2 cups. (Upload by user)

Red Cocktail Sauce
In a medium size bowl, combine all ingredients and whisk until well blended. Cover and refrigerate until well chilled before serving. Makes about 2 1/4 cups. (Upload by user)

Roasted Red Pepper Sauce
In a saut� pan, heat oil. Saut� garlic and onion until onion is translucent, about 3 to 5 minutes. Add bell pepper. Add stock and bring to a boil. Simmer for 10 to 15 minutes. Remove from heat and puree in a blender or food processor. Season with salt and pepper. (Upload by user)
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Salsa Verde
Combine all ingredients; cover and chill. Serve with chips, seafood or chicken. Yields 2 cups. (Upload by user)

Seafood Sauce
Mix all the ingredients and allow to stand at room temperature for at least 1 hour before serving. Serves 8. (Upload by user)

Tangy Seafood Cocktail Sauce
Mix all ingredients in a small bowl. Refrigerate the sauce at least 30 minutes. This sauce keeps for several days. (Upload by user)
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Five Spice Powder Blend
Combine all ingredients; store in an airtight container. Makes 1/4 cup. (Upload by user)