From: Oxmoor House
Kalamata olives and sun-dried tomatoes liven up this easy fish dish.
Servings: 4
Heart-Healthy
Diabetes-Friendly
Prep Time: 20 min
Cook Time: 6 min
Total Time: 26 min
1/4 cup sun-dried tomatoes
1/2 cup water
8 kalamata olives, pitted
1/4 cup parsley
1 1/2 Tbsp basil, fresh
1 Tbsp red wine vinegar
1 1/2 tsp olive oil
1/8 tsp salt
1 clove garlic
Cooking spray
24 oz fish, orange roughy
2 tsp olive oil
1/4 tsp paprika
1/4 tsp ground black pepper
1. Combine tomatoes and water; let stand 10 minutes. Drain.
2. Combine olives and next 6 ingredients. Chop tomatoes; add to
olive mixture. Stir well; set aside.
3. Preheat broiler.
4. Place fish on a baking sheet coated with cooking spray; drizzle
with olive oil, and sprinkle with paprika and pepper. Broil 3 minutes.
Top with olive mixture; broil 3 minutes or until fish flakes easily
when tested with a fork.
Yield: 4 servings
Serving Size: 1 fillet and about 1 1/2 tablespoons tapenade
Servings: 4
Nutrition per Serving:
179 Calories, 7g Total Fat, 1g Saturated Fat, 33mg Cholesterol,
350mg Sodium, 3g Carbs, 0.5g Dietary Fiber, 25g Protein
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