Yield: 4 servings
| Measure | Ingredient |
|---|---|
| 4 \N | Sole fillets; 4 oz. each * |
| 2 tablespoons | Grapefruit juice; unsweetend |
| 1 teaspoon | Oil; vegetable |
| 1 tablespoon | Worcestershire; white wine |
| ¼ teaspoon | Tarragon; whole, dried |
| ¼ teaspoon | Paprika |
| 1 cup | Grapefruit sections |
| 2 teaspoons | Chives; minced |
| \N \N | 122 Calories |
| \N \N | 19.4 g Protein |
| \N \N | 5.6 g Carbohydrates |
| \N \N | 2.1 g Fat |
| \N \N | 57mg Cholesterol |
| \N \N | 125mg Sodium |
NUTRIENTS PER SERVING
* Suggested Alternates; Halibut, Flounder.
Arrange fillets in a single layer in a 13x9x2 inch baking dish.
Combine juice and next 4 ingredients; stir well and pour over fillets. Turn fillets over to coat well. Cover and marinate in refrigerator for 15 minutes. Bake, uncovered, at 400F for 5 minutes.
Arrange grapefruit sections over fillets; bake an additional 3 minutes or until fish flakes easily when tested with a fork.
Carefully place fillets and grapefruit on a platter. Spoon pan juices over fillets; sprinkle with chives.
Source: Safeway's Nutrition Awareness Program, from Cooking Light Magazine Submitted By DAVID KNIGHT On 05-22-95