Skillet Fish with Lemon Tarragon "Butter"
Makes 2 servings
|2||teaspoons reduced-fat margarine|
|4||teaspoons lemon juice, divided|
|1/2||teaspoon grated lemon peel|
|1/4||teaspoon prepared mustard|
|1/4||teaspoon dried tarragon leaves|
|Nonstick cooking spray|
|2||lean white fish fillets (4 ounces each),* rinsed and patted dry|
*Cod, orange roughy, flounder, haddock, halibut and sole can be used.
- Combine margarine, 2 teaspoons lemon juice, lemon peel, mustard, tarragon and salt in small bowl. Blend well with fork; set aside.
- Coat 12-inch nonstick skillet with cooking spray. Heat over medium heat until hot.
- Drizzle fillets with remaining 2 teaspoons lemon juice. Sprinkle one side of each fillet with paprika. Place fillets in skillet, paprika side down; cook 3 minutes. Gently turn and cook 3 minutes longer or until opaque in center and flakes easily when tested with fork. Place fillets on serving plates; top with margarine mixture.
|Serving Size:||1/2 of total recipe|
|Saturated Fat||1 g|
|Total Fat||3 g|
|Calories from Fat||24 %|
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