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 |
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
- 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.
- Sprinkle fish with the remaining ¼ teaspoon of salt and ¼ teaspoon of lemon-pepper.
- Heat butter in a nonstick skillet over medium heat, add fish and cook for about 2 minutes on each side. Transfer to a plate.
- Add the spinach to the skillet and stir it until just wilted. Divide spinach onto two plates. Top with the fish and the sauce.
Exchanges
3 very lean meats; 2 vegetables; 2 fats
Side Suggestions: Simple Potatoes
Wash 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.