Tequila Sole with Avocado Lime Cream

Serves: 2
Total Calories: 322


8 ounces sole filets or flounder
1 tablespoon lime juice
1 ounce tequila
1/4 teaspoon seasoned salt
1/2 cup zucchini roasted and diced into 1 inch pieces
1/2 cup red bell pepper raosted and diced into 1 inch pieces
1/2 cup yellow bell pepper roasted and diced into 1 inch pieces
3/4 cup avocado diced
1/8 cup low sodium chicken broth
4 ounces cream cheese
juice of 1/2 lime
1 cup cilantro chopped
3/4 cup spring onion or scallions chopped
1 tablespoon red hot salsa bottled
1 tablespoon garlic minced
1 tablespoon almond or vegetable oil


1. Wash sole and pat dry.
2. Marinate 15 minutes in lime juice, tequila, and salt. While sole is marinating, prepare lime cream.
3. Roll each filet into a round spiral, skin inside, and steam 10 minutes.
4. Arrange over a bed of roasted zucchini and bell peppers.
5. Drizzle Avocado Lime Cream (see recipe below) on top.
6. Serve with a Super Salad of wilted spinach, oranges, onions, and pecans and a side dish of organic couscous.

1. Add all ingredients to a food processor and puree.
2. Use as drizzle.
3. Garnish with cilantro sprigs, cherry tomatoes, or black olives.

Nutritional Facts:

Serves: 2
Total Calories: 322
Calories from Fat: 243

This Tequila Sole with Avocado Lime Cream recipe is from the 7 Color Cuisine Cookbook. Download this Cookbook today.

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