Crab-Stuffed Sole With Fresh Mint Sauce

• 1 teaspoon unsalted butter
• 4 shallots, peeled and minced
• 6 ounces lump crab meat, picked over for shells
• 2 tablespoons bread crumbs
• 1 1/2 teaspoons grated lemon zest
• 1 small jalapeno, seeded and minced
• 1 teaspoon kosher salt
• Freshly ground pepper to taste
• 13 cup plus 2 teaspoons white wine
• 4 sole fillets, about 5 ounces each, split lengthwise
• 1/2 cup plus 2 teaspoons chopped fresh mint leaves
• 1/2 cup plain nonfat yogurt
• Kosher salt and freshly ground pepper to taste

1. To make the sole, preheat the oven to 350 degrees.
2. Melt the butter in a medium nonstick skillet over medium heat.
3. Add the shallots and saute until softened, about 3 minutes.
4. Place in a bowl and stir in the crab meat, bread crumbs, lemon zest, jalapeno, salt, pepper and 2 teaspoons of wine.
5. Lay the sole, skin side up, on a work surface.
6. Place a mound of the stuffing near one end of each half-fillet.
7. Roll the sole around the stuffing and place each piece in a 10-inch quiche dish.
8. Pour the remaining wine into the dish.
9. Bake until the fish is cooked through, about 10 minutes.
10. Meanwhile, to make the sauce, place 1/2 cup of mint and the yogurt in a blender and process until smooth, stopping to scrape down the sides of the jar.
11. Season with salt and pepper.
12. To serve, spoon a pool of sauce onto the center of 4 plates.
13. Place 2 sole rolls over the sauce, garnish with the remaining mint and serve immediately.

unsalted butter, shallots, lump crab meat, bread crumbs, lemon zest, jalapeno, kosher salt, freshly ground pepper, white wine, lengthwise, mint leaves, nonfat yogurt, kosher salt

Taken from cooking.nytimes.com/recipes/5408 (may not work)