| Serving Size | ½ of recipe |
| Calories | 241 |
| Total Fat | 8 g |
| Saturated Fat | 1 g |
| Sodium | 895 mg |
| Total Carbohydrate | 17 g |
| Dietary Fiber | 1 g |
| Protein | 27 g |
| Ingredients | Measures |
|---|---|
| Cooking spray | |
| Firm white fish (eg, mahi mahi, snapper, orange roughy), cut into 2 filets | ¾ pound |
| Salt | 1/8 teaspoon |
| Freshly ground pepper to taste | |
| Olive oil | 2 teaspoons |
| White onion, chopped | ¼ |
| Diced tomatoes, drained | ½ (14.5-ounce) can |
| Olives (your choice), pitted and halved | ¼ cup |
| Dried basil | ½ teaspoon |
| Garlic powder | ¼ teaspoon |
| Dried thyme | ¼ teaspoon |
Exchanges
4 very lean meats; 1.5 fats
Side Suggestions: Zucchini and Carrot Julienne
Cut 1 small zucchini and 1 small peeled carrot into 2-inch julienne (very thin) strips. Heat 2 teaspoons olive oil over medium-high heat in a medium nonstick skillet. Cook about 5 minutes, until vegetables are tender. (They should retain their shape and some of their crispness.) Season with ¼ teaspoon salt and freshly ground pepper to taste. Nutrition Info (for ½ of recipe): 61 calories; 5 g carbohydrate; 1 g protein; 4.5 g fat (0.5 g sat); 1.5 g fiber; 158 mg sodium. Exchanges: 1 vegetable; 1 fat.
Side Suggestions: Brown Rice Pilaf
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