4 fillets of sole, rinsed well
2 to 3 tablespoons Jamaican Seasoning
2 tablespoons safflower oil
1/2 cup soy milk
1 tablespoon arrowroot
1 medium banana, sliced on the diagonal
1 small papaya, sliced
1 medium mango, sliced
Rinse fish fillets well and pat dry. Spread Jamaican Seasoning onto a platter and coat each fillet well.
In a medium skillet, heat oil and add fish, searing on both sides. Pour in stock, cover skillet, and poach until fish is flaky and tender. Remove fish fillets carefully to a serving dish.
Combine soy milk and arrowroot, add to stock in skillet and cook until thickened. Arrange sliced fruit on top of fish and drizzle sauce on top.
As prepared, each serving contains 170 calories, 5g total fat, 40mg cholesterol, 75mg sodium, 15g total carbohydrate and 17g protein.