Chef Michel Nischan for a zesty, low-carb grilled fish dish.
Ingredients:
Fish:
4 mild, thin fish fillets, such as tilapia (about 4 ounces each)
1 1/2 teaspoons paprika
1/2 teaspoon salt
Dash fresh black pepper
Vegetable oil spray
1/2 medium lemon, quartered
2 tablespoons finely snipped fresh parsley
Sauce:
2 tablespoons light tub margarine (or extra virgin olive oil)
1 teaspoon Dijon mustard
1/2 teaspoon grated lemon zest
1/2 teaspoon Worcestershire sauce (low sodium)
Instructions:
1. Preheat the grill on high.
2. In a small bowl, whisk together the margarine or olive oil,
mustard, lemon zest, and Worcestershire sauce, until well blended. Set
aside.
3. Rinse the fish and pat dry with paper towels. Sprinkle both sides of the fish with the paprika and salt and pepper.
4. Lightly spray a grill basket (or grill) with vegetable oil
spray. Place the fish in the basket. Or place directly on the preheated
grill. Grill, covered, for 3 minutes.
5. Turn and grill, covered, for 2 to 3 minutes, or until the fish flakes easily when tested with a fork.
6. Transfer to a platter. Squeeze one lemon wedge over each fillet.
Spoon the mustard mixture over the fish, spreading evenly with the back
of the spoon. Sprinkle with parsley.
Serve with "Broccoli With Red Pepper and Shallots" (see dLife recipe)! Great combo....
Nutritional Information:
Per Serving--
Calories: 136
Carbohydrates: 1g
Protein: 23g
Total Fat: 4.5g
Saturated Fat: .5g
Cholesterol: 57mg
Fiber: 1g
Sodium: 423mg
