Quick Fresh Fish Wrap
Marinating meat in a plastic bag keeps the meat covered with the herb marinade and makes cleanup a cinch. Just throw out the bag.
By Fitness and Freebies
Recipe Ingredients & Directions
Warm tortilla, wrapped in foil, in toaster oven, while you cook fish.
Steam or grill fish three minutes per side, or to your liking.
Place tortilla on plate. Place ingredients, starting with fish, in layers, in center of tortilla.
Fold over and eat while warm.
Recipe makes 1 serving Quick Fresh Fish Wrap.
Bonus: Stuffed Sole Fillets
Recipe Ingredients
3 teaspoons olive oil
1/4 cup diced celery
2 large shallots or one medium onion, finely chopped
2 cloves garlic, finely chopped
1/4 cup dry plain bread crumbs
1/2 cup medium hot salsa
1/4 teaspoon salt
1/8 teaspoon black pepper
4 sole fillets (two pounds)
1/2 cup chicken broth
2 tablespoons dry white wine
Chopped fresh parsley for garnish
Recipe Directions
Heat oven to 400-degrees. Heat 1-teaspoon oil in a small non-stick skillet. Add celery, shallots and garlic; saute five minutes or until glazed. Stir in bread crumbs; heat, stirring occasionally, just to toast crumbs, about 3 minutes. Remove from heat. Stir in salsa, salt and pepper. Place two fillets side by side in a small shallow baking dish. Spread salsa mixture evenly over each. Cover fish with waxed paper. Bake in heated 400-degree oven 12 to 15 minutes or until fish just begins to flake when pierced with a fork. Cut each fillet stack crosswise in half. Pour pan liquid over fish. Garnish with parsley.
Nutrition information per serving:
Recipe makes 4 servings
Calories: 204;
Fat: 6g;
Carbohydrates: 11g;
Protein: 25g;
Sodium: 744;
Cholesterol: 67mg;
Exchanges: 3 lean meat, 1 Vegetable, 1 Fat
See also:
Low Calorie Baked Herb Fish
Low Calorie Mexican Fish Stew
Crunchy Fish Fingers
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