Red and Green!
Sometimes it's the little things that make life special. And with Christmas just around the corner, adding red and green touches to dinners is one of those special little things.
Here's a recipe for heart-healthy flounder that features a bed of spinach and a topping of cherry tomatoes.
Red and Green! Nothing could be merrier.
Flounder Amandine With Spinach
Ingredients:
1 Tbs Dijon mustard
1 Tbs reduced-fat mayonnaise
1 lb flounder fillets
1/4 cup chopped almonds
2 cups sliced mushrooms
1 Tbs olive oil
1 15-oz bag baby spinach leaves
1 cup cherry tomatoes, halved
1/4 tsp garlic powder
1 Tbs grated Parmesan cheese
Directions:
Preheat oven to 400° F. Combine mustard and mayonnaise. Place fish fillets in a single layer on a baking sheet, and spread evenly with the mustard mixture. Sprinkle with almonds. Bake for 10 to 12 minutes, until fish flakes with a fork.
While fish is baking, heat a large nonstick skillet and sauté the mushrooms in olive oil. After 3 minutes, add spinach, tomatoes and garlic powder to the mushrooms and continue cooking. When spinach wilts and mushrooms are soft, remove the mixture to a platter. Top with baked fish, and sprinkle with Parmesan cheese.
Serves 4
Nutritional Information:
Calories Per Serving: 267, Fat: 13 g (2 g Saturated Fat), Cholesterol: 59 mg., Sodium: 203 mg., Carbohydrates: 4 g, Fiber: 3 g.
© 2006, Brookshire Grocery Co. Nutrient counts are rounded to the nearest whole number. All dietary and lifestyle changes should be supervised by a physician.
Published 12/05/08
