GRILLED FISH WITH CHILI PASTE
Source of Recipe
1,001 Delicious Recipes for People with Diabetes
Recipe Introduction
4 Servings; 3 Points per serving
List of Ingredients
- 1 pound fish fillets (red snapper, tuna,
or any firm-fleshed fish)
- Chili Paste (recipe follows)
- 1 green onion and top, sliced
- 4 lime wedges
CHILI PASTE
- Vegetable cooking spray
- 1 ancho chili
- 1 pasilla chili
- 2 cloves garlic
- 1/2 teaspoon salt
- 1 tablespoon white wine vinegar
- Water
Recipe
Spread top of fish with Chili Paste. Grill over medium-hot coals
or boil 6 inches from heat source until fish is tender and flakes
with a fork, 10 to 15 minutes, depending upon thickness of fish.
Arrange fish on serving platter; sprinkle
with green onion. Serve with lime wedges.
CHILI PASTE
Spray medium skillet with cooking spray; heat over medium
heat until hot. Cook chilies over medium heat until softened,
1 to 2 minutes. Remove and discard stems, seeds, and veins.
Process chilies, garlic, salt, and vinegar in food
processor or blender, adding very small amount of
water, if necessary to make smooth paste.
Nutritional Information Per Serving (1/4 of recipe):
Calories: 133, Fat: 1.5 g, Saturated Fat: 0.3 g,
Cholesterol: 41.6 g, Sodium: 377 mg, Protein: 23.4 g, Carbohydrate: 4.6 g
Diabetic Exchanges: 1/2 Vegetable, 2-1/2 Meat
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