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Recipe from The Saint Tropez Diet

Serving Size: One 5-ounce sablefish fillet
Yield: 4 servings


• Four 5-ounce sablefish fillets
• 1 tablespoon olive oil
• 1/4 cup honey
• 1/4 cup white Muscat
• 1 cup vegetable stock (low-sodium)
• 1 teaspoon fresh thyme, minced
• 1 tablespoon lemon juke
• 2 tablespoons fresh parsley, minced
• Cornstarch and water
• Salt and pepper to taste


Combine the honey, wine, stock, and thyme in a saucepan. Bring to boil over high heat. Reduce heat and reduce to 3/4 cup. If necessary, thicken with a little cornstarch mixed with water.

Sprinkle pepper over the fillets. Heat the oil in a nonstick pan over medium heat. Add the fillets and brown. Carefully turn over, sprinkle with lemon juice, and continue to cook for 3 to 4 minutes. Pour in the prepared sauce, parsley, and bring to a boil. Adjust seasonings.

Notes: The fish and vegetables may be refrigerated separately up to 2 days. The fish and vegetables may be frozen separately up to 1 month.

Chefs Tip: The amount of cornstarch and water mixture may vary depending on the amount of water rendered lay the fish and the reduction process. To obtain the right thickness for a sauce: Dip a spoon in the sauce, turn it over, and make a line across with your finger. Tilt the spoon. If the sauce does not run over the line, it is the perfect thickness. If it does, you need to thicken with a little cornstarch and water mixture. After adding them, you will need to bring the sauce to a boil. Also, if it gets too thick, just add a little liquid to thin out.

Wine Suggestion: A white Muscat.

Per Serving: 369 Cal (11% from Fat, 28% from Protein, 61% from Carb); 27 g Protein; 5 g Tot Fat; 1 g Sat Fat; 3 g Mono Fat; 59 g Carb; 0 g Fiber; 54 g Sugar; 57 mg Calcium; 1 mg Iron; 146 mg Sodium; 61 mg Cholesterol (fish)


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