Lemon-peppered Haddock With SpinachEn Español (Spanish Version)
Serving Size½ of recipeCalories
11 gSaturated Fat3 gSodium
730 mgTotal Carbohydrate
11.5 gDietary Fiber4 gProtein
25 gServings2IngredientsMeasuresOlive 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 ouncesDirectionsMix 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.
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.