2 lbs. fresh filet of sole
2 fresh kiwi fruit, peel & thin sliced
1 fresh lime, peeled & sliced thin
1 fresh lime, cut in 1/2 for squeezing
1 tsp. Worcestershire sauce
1/2 c. white wine
1 c. flour
Salt & pepper to taste

Heat up large saute pan on medium high and add 2 tablespoons olive oil or butter. Dredge sole in flour and put in hot pan until golden brown on both sides. Add wine, Worcestershire sauce and squeeze lime into the pan. Remove sole and put on a service tray. Lay kiwi and lime slices on top of sole for garnish and pour hot sauce over top of sole. This dish is served well with a chilled chenin blanc or white zinfandel. Serves 4.