• Lemon-peppered Haddock With Spinach

    Nutrition Facts

    Serving Size ½ of recipe
    Calories 237
    Total Fat 11 g
    Saturated Fat 3 g
    Sodium 730 mg
    Total Carbohydrate 11.5 g
    Dietary Fiber 4 g
    Protein 25 g

    Servings and Times

    Servings 2

    Ingredients and Preparation

    Ingredients Measures
    Olive oil 1 tablespoon
    Juice of 1 lime
    White wine vinegar 1 tablespoon
    Medium tomatoes, diced 2
    Scallions, finely chopped 2
    Fresh dill, finely chopped 1 tablespoon
    Fresh parsley, finely chopped 1 tablespoon
    Salt ¼ + ¼ teaspoon
    Freshly ground pepper
    Haddock fillet, cut in half ½ pound
    Lemon-pepper ¼ teaspoon
    Butter ¼ tablespoon
    Fresh baby spinach 3 ounces
    Directions
    1. Mix together olive oil, lime juice, and white wine vinegar in a small saucepan over medium-high heat. Bring to a boil, and then remove from heat and add in the tomatoes, scallions, dill, and parsley. Add ¼ teaspoon salt and pepper to taste.
    2. Sprinkle fish with the remaining ¼ teaspoon of salt and ¼ teaspoon of lemon-pepper.
    3. Heat butter in a nonstick skillet over medium heat, add fish and cook for about 2 minutes on each side. Transfer to a plate.
    4. Add the spinach to the skillet and stir it until just wilted. Divide spinach onto two plates. Top with the fish and the sauce.

    Exchanges3 very lean meats; 2 vegetables; 2 fats

    Side Suggestions: Simple PotatoesWash and scrub 2 medium Yukon gold potatoes with skin. Place in a medium-sized pot and fill with cold water to cover. Heat on medium-high with lid on until simmering, then turn heat to low. Cook until potatoes are soft when pricked with a fork, about 30 minutes.

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