Fish - Whitefish + Linguine with Sauce
Source of Recipe
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List of Ingredients
Fish - Whitefish + Linguine with Sauce
6 small white fish fillets (about 3 ounces each)
1 tablespoon Dijon-style mustard
2 cloves garlic, minced
1 teaspoon dried tarragon leaves
2-3 tablespoons margarine
3 tablespoons flour
1 can (14-1/2 ounces) reduced-sodium fat-free chicken broth
2-3 teaspoons lemon juice
3 tablespoons drained capers
1/4 teaspoon salt
1/8 teaspoon white pepper
12 ounces linguine, cooked, warm
Brush tops of fish fillets with combined mustard, garlic,
and tarragon. Place in baking pan; bake at 350 degrees until
fish is tender and flakes with fork, 10 to 12 minutes.
Melt margarine in small saucepan; stir in flour. Cook over
medium heat, stirring constantly, 1 to 2 minutes. Stir
in chicken broth and lemon juice; heat to boiling. Boil,
stirring constantly, until thickened, 1 to 2 minutes.
Stir in capers, salt, and white pepper.
Arrange fish on linguine on serving platter;
spoon sauce over fish.
Yield: 6 servings
Nutritional Information Per Serving (1/6 of recipe):
Calories: 326, Fat: 10 g, Cholesterol: 49.3 mg,
Sodium: 505 mg, Protein: 23.7 g, Carbohydrate: 35.4 g
Diabetic Exchanges: 2-1/2 Bread/Starch, 2 Meat, 1 Fat
Recipe
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