Ingredients:

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
  1                cup  plain lowfat yogurt
     1/4           cup  capers or dill pickle -- chopped
  2        tablespoons  green onion -- chopped
  2          teaspoons  Dijon mustard
  1           teaspoon  tarragon -- finely crumbled
  1              pound  sole fillet -- in 4 pieces,
                        fresh ground black pepper -- to taste
                        dill -- to taste
  2        tablespoons  water
  2                     California nectarine -- sliced

Preparation:

Prepare remoulade sauce by mixing together yogurt, capers, green onion, mustard and tarragon. Roll up sole fillets (cut in 4 pieces) and fasten with wooden picks. (If fillets are large, cut in half lengthwise before rolling.) Stand on end, turban-fashion, in microwave-safe dish. Season with pepper and dill weed. Add water to dish. Cover and microwave on HIGH power 3 to 4 minutes or until fish is done. Add nectarine slices to dish and microwave, covered, 1 minute or until hot. Transfer fish and fruit to serving platter and remove picks. Serve with remoulade sauce.

Nutritional Information:

146 Calories (kcal); 2g Total Fat; (15% calories from fat); 25g Protein; 5g Carbohydrate; 58mg Cholesterol; 167mg Sodium