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Sole with Pesto Cream Recipe

Sole with Pesto Cream

Recipe courtesy Robin Miller, 2007

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Rated: 5 stars out of 5Rate This RecipeRead users' reviews (30)

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Average Rating:

Total Reviews: 30

Showing 11-20 of 30

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  • on April 16, 2010

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    I was wavering between 3 and 4 stars but decided to go with 4. I worry about people who rave and give it 5 stars Just what are these folks eating.. It was a pretty good meal and thats about it. I can't imagine anyone not liking it because it's a fairly mild dish. I used Basmati rice because Minute rice is simply not rice. Do yourself a favor, buy a rice cooker and buy rice in 5 pound bags at your local warehouse store. You'll NEVER buy Minute rice again. This is a nice quick weeknight dinner. That's all.

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  • on April 15, 2010

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    Fabulous! Loved it. Used sun-dried tomato pesto since my husband loves s.d.tomatoes. Drained the oil off first (thanks to many reviews and used this oil to saute the fish.
    Great flavor!

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  • on January 03, 2010

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    I cannot believe how easy this recipe was to make. Even my five year old daughter liked it. I will definately make this one again.

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  • on December 17, 2009

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    This is the best recipe I have ever tried from this website, and that is saying a lot. You Rock, Robin!

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  • on December 14, 2009

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    Made it two days ago to the recipes and it was great but this time I made it with salmon and shrimp. I will make it again and add spinach. So easy a cave man can make it!!!!!VERRRRRY GOOOOD!!!!!!!!!!

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  • on December 10, 2009

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    To answer Melanie, it looks like she diced up a whole roasted red pepper. If you can find whole roasted peppers, I would recommend 1/2 cup or so. That ought to give you enough color and flavor in the rice. This looks really good and I love tilapia. Can't wait to try it!

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  • on July 21, 2009

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    I made this for the first time this evening and it was a big hit with my family. When I asked "how many stars out of five?", my husband gave a resounding "FIVE!" As for cooking, it was quick and easy! I drained the oil off of the pesto as suggested in other reviews, but everything else was exactly as directed (with tilapia instead of the sole. I didn't have roasted red peppers on hand, so the rice went without those, but the dish went over so well even without the peppers, that I'll be making it exactly as I did tonight in the future. And per my family, they're hoping a repeat of this dish is in the near future.

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  • on April 27, 2009

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    My husband loved this dish and he is usually a meat and potatoes guy. My little girl couldn't get enough of it either. The chopped roasted red peppers added to the rice at the end really adds something special to the dish. They aren't included in the recipe but the tv episode incudes them. Be careful not to use a pesto sauce that has too much oil. The only pesto I could find was in a jar near the spaghetti sauces and has about a half inch of oil on top. I love it in other recipes. But in this one, it can become almost too oily since the sauce is added to the butter and oil that the fish was fried in. Again, don't skip the peppers. They are so delicious with this recipe! A refreshing, easy and tasty new way to prepare fish.

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  • on December 05, 2008

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    This recipe was so simple and quick! We used talapia instead of sole, and put in a little less pesto then the directions called for, (because we've had overpowering disasters with pesto before but the whole thing turned out fantastic! Definately one I'll be remembering when I want to impress.

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  • on September 25, 2008

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    Since viewing this episode, I have made this recipe 3 times! The fish turns out so moist and the sauce has an amazing flavor. I made the pesto from scratch as I have a few basil bushes outside. The freshness of the pesto and the creaminess makes this recipe one of my favorites. Not to mention that it takes only minutes to make!

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