Lemon-peppered Haddock With Spinach
En Español (Spanish Version)

Nutrition Facts
Serving Size½ of recipeCalories237Total Fat11 gSaturated Fat3 gSodium730 mgTotal Carbohydrate11.5 gDietary Fiber4 gProtein25 g
Servings and Times
Servings2
Ingredients and Preparation
IngredientsMeasuresOlive oil1 tablespoonJuice of 1 limeWhite wine vinegar1 tablespoonMedium tomatoes, diced2Scallions, finely chopped2Fresh dill, finely chopped1 tablespoonFresh parsley, finely chopped1 tablespoonSalt¼ + ¼ teaspoonFreshly ground pepperHaddock fillet, cut in half½ poundLemon-pepper¼ teaspoonButter¼ tablespoonFresh baby spinach3 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.




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