Serving Size | ½ of recipe |
Calories | 237 |
Total Fat | 11 g |
Saturated Fat | 3 g |
Sodium | 730 mg |
Total Carbohydrate | 11.5 g |
Dietary Fiber | 4 g |
Protein | 25 g |
Ingredients | Measures |
---|---|
Olive oil | 1 tablespoon |
Juice of 1 lime | |
White wine vinegar | 1 tablespoon |
Medium tomatoes, diced | 2 |
Scallions, finely chopped | 2 |
Fresh dill, finely chopped | 1 tablespoon |
Fresh parsley, finely chopped | 1 tablespoon |
Salt | ¼ + ¼ teaspoon |
Freshly ground pepper | |
Haddock fillet, cut in half | ½ pound |
Lemon-pepper | ¼ teaspoon |
Butter | ¼ tablespoon |
Fresh baby spinach | 3 ounces |
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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