• 4  fillets of sole, rinsed well
• 3  tablespoon  Frontier Jamaican Jerk Blend
• 2  tablespoon  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

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.