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Quick Beef Stew in Foil
With so many different types of beef and even more ways to cook them, you'll never run out of beef recipes.
Skillet Fish with Lemon Tarragon "Butter"
Yield: Makes 2 servings
Ingredients:
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
1/8
teaspoon salt
Nonstick cooking spray
2
lean white fish fillets (4 ounces each),* rinsed and patted dry
1/4
teaspoon paprika
Preparation:
1.
Combine margarine, 2 teaspoons lemon juice, lemon peel, mustard, tarragon and salt in small bowl. Blend well with fork; set aside.
2.
Coat 12-inch nonstick skillet with cooking spray. Heat over medium heat until hot.
3.
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.
Nutritional Information:
| Serving Size: 1/2 of total recipe | |
| Fiber | <1 g |
| Carbohydrate | 1 g |
| Cholesterol | 60 mg |
| Saturated Fat | 1 g |
| Total Fat | 3 g |
| Calories from Fat | 24 % |
| Calories | 125 |
| Protein | 22 g |
| Sodium | 291 mg |
Dietary Exchange:
| Meat | 3 |
This recipe appears in:
Fish
