1 cup California raisins
2 cups sliced leeks (about 4 whole), white and light green parts only
3 tablespoons olive oil, divided
1 package (about 1 ounce) hollandaise sauce mix
1 tablespoon heavy cream
1/2 teaspoon curry powder, divided
Salt and pepper
4 Alaska Sole fillets (3 to 4 ounces each)
Parsley sprigs, for garnish
Soak California raisins in warm water for 10 minutes; drain. Sauté leeks and raisins in 2 tablespoons olive oil until leeks are soft, about 5 minutes. Set aside and keep warm.
Prepare hollandaise sauce mix according to package directions. Add heavy cream and 1/4 teaspoon curry powder; season to taste with salt and pepper. Cover and keep warm.
Heat a heavy nonstick skillet over medium heat. Add remaining olive oil and Alaska Sole fillets to pan and cook, uncovered, about 2 minutes, until browned. Gently turn fillets and cook 1 to 2 minutes more, just until fish is opaque throughout. Season fillets with salt and pepper.
To serve, place leeks on serving plate and top with fillets and sauce. Sprinkle with remaining curry powder and garnish with parsley sprigs.
Nutrients per serving: 533 calories, 30g total fat, 13g saturated fat, 50% calories from fat, 107mg cholesterol, 25.5g protein, 44g carbohydrate, 2.5g fiber, 391mg sodium, 130mg calcium and 600mg omega-3 fatty acids.