Instructions

1. In a skillet, saute bagged slaw with bouillon granules and 1/8 tsp. pepper in 1 tbsp.
2. Butter over medium heat for about 3 minutes.
3. Stir in 1 clove garlic.
4. Remove from heat.
5. Transfer to plates.
6. In another skillet, melt 1 tbsp. butter over high heat.
7. Season sole with black salt and the remaining 1/8 tsp. pepper on one side.
8. Place fillets in the hot skillet, seasoned side down.
9. The fish will cook very quickly, and should be turned within 1 minute of placing it in the pan.
10. It will be done cooking in less than 1 minute after turning it.
11. Both sides of the fish will be a golden brown color.
12. Remove fish from skillet and place over the warm slaw that already has been put into plates.
13. Return skillet to heat.
14. Add the other clove of garlic, cream, and shrimp bouillon.
15. Stir and bring to a boil.
16. Stir in cashews.
17. Stir continuously, cooking until thickened (about 2 minutes).
18. Add pepper to taste.
19. Spoon hot cream sauce over fish and slaw.
20. Garnish with lime juice and lime slices.