Grilled - Fish w/Chili Paste
Source of Recipe
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Recipe Link: http://diabeticgourmet.com/book_archive/details/22.shtml Grilled - Fish w/Chili Paste
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
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.
for chili paste:
- Vegetable cooking spray
- 1 ancho chili
- 1 pasilla chili
- 2 cloves garlic
- 1/2 teaspoon salt
- 1 tablespoon white wine vinegar
- Water
for 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.
Yield: Makes about 1/4 cup
Yield: 4 servings
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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