TLC Cooking "Skillet Fish with Lemon Tarragon "Butter""

Skillet Fish with Lemon Tarragon Butter

Skillet Fish with Lemon Tarragon "Butter"

YIELD Makes 2 servings
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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

*Cod, orange roughy, flounder, haddock, halibut and sole can be used.

PREPARATION:

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.

This recipe appears in: Fish

NUTRITIONAL INFORMATION:

DIETARY EXCHANGE:

Meat