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Nutrition Facts
Serving Size 257 g
(Approx. 4 Servings)
Amount Per Serving
Calories 240 Calories From Fat 110
% Daily Value*
Total Fat 13 g 20%
Saturated Fat 5 g 25%
Trans Fat 0.0 g
Cholesterol 90 mg 30%
Sodium 610 mg 25%
Total Carbohydrate 8 g 3%
Dietary Fiber 2 g 8%
Sugars 4 g
Protein 24 g
Vitamin A 45% Iron 10%
Vitamin C 45% Calcium 10%
*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Nutrition Facts represent the ingredients displayed and are estimates only. We make no representations or warranties regarding the nutrition information provided. Adding optional ingredients or substituting products could alter the nutritional content of this recipe.
The dietary lifestyle and nutritional information are provided for educational purposes only. Product formulations may change; therefore, we recommend that you consult the product's label for nutrition information, contact the manufacturer for product related questions, and consult a healthcare provider for nutritional guidance specific to your needs. Since cooking times can vary, ensure that all recipe ingredients are cooked to a safe internal temperature according to USDA guidelines.

Smoky Clementine Grillled Sole

Prep Time
8 minutes
Cook Time
10 minutes
Total Time
18 minutes
4  People


Recipe makes 4 Servings

2 clementines (may also substitute mandarins)
2 Tbsp salted butter, softened to room temperature
1/2 Tsp smoked hot paprika
1 Tsp Gourmet Garden Lightly Dried Chives
2 cup(s) baby spinach, finely chopped and pressed into cup for measuring
4 medium sole filets, 1/2 inch thick
1/4 cup(s) pistachios, unshelled, salted
1/4 cup(s) green onions, thinly sliced
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Preheat grill to medium heat.
Cut clementines in half. Reserve 2 thin slices from each (total of 4). Carefully zest clementines. Be gentle zesting as skins are very thin and the orange portion is all that is needed. Juice clementines and set aside.
Whisk together juice, zest, butter, paprika and chives. Note: not all juice will whisk into butter, some separation may occur.
Gently rinse and pat fish dry with a paper towel. Tear off 4 individual foil pieces about 12 X 12 inches. Divide spinach equally between foil pieces. Place 1 fish filet on top. Fold edges up to create a packet.
Top each filet with an equal amount of butter, a slice of clementine and green onions. Seal packet and place on grill for 6 to 7 minutes.
Remove from grill and top with pistachios. Serve immediately.
Chef's Notes: Delicious with jasmine or basmati rice to soak up the buttery, citrusy juices.


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