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    Steamed Haddock Bundles


    Source of Recipe


    Quick Cooking Magazine - 2001

    STEAMED HADDOCK BUNDLES
    Quick Cooking Magazine – 2001
    Ready in 30 minutes or less

    Exchanges
    WW Points
    Serves: 4

    4 large cabbage leaves
    2 c. frozen corn, thawed
    4 haddock fillets (3-1/2 oz., each)
    4 tsp. red wine vinegar or cider vinegar
    1 T. minced chives
    1 T. minced fresh parsley
    2 tsp. salt-free seasoning blend
    1/2 tsp. salt-free lemon–pepper seasoning

    Cook cabbage leaves in boiling water for 3 minutes. Drain and rinse with cold water; pat dry. Place each cabbage leaf on a double layer of heavy-duty foil (about 15-in. x 12-in.).

    Place 1/2 c. corn on each leaf; top with fish fillet. Sprinkle with vinegar. Combine seasonings; sprinkle over fillets.

    Wrap cabbage leaves around fish; fold foil around cabbage and seal tightly. Place packets on a baking sheet. Bake at 425-F for 12-15 minutes or until fish flakes easily with a fork.

    One serving equals: 165 calories…1 gm fat (trace saturated)…57 mg cholesterol…81 mg sodium…19 gm carbohydrate…2 gm fiber…22 gm protein ++++ Exchanges: 3 very lean meat…1 starch ++++ WWP: 3

 

 

 

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