Fish Fillets with Lime and Cumin Sauce
Serve these remarkably low-fat fillets with spinach and brown rice.
3/4 lb (375 g) fish fillets
2 tbsp (25 mL) lime juice
1 tsp (5 mL) cumin
1/4 cup (50 mL) plain low-fat yogurt
Salt and pepper
In baking dish, arrange fish fillets in single layer. Combine lime juice and cumin; pour over fish, turning to cost. Bake, covered, in 350 F (180 C) oven for 10 to 15 minutes or until fish flakes easily when tested with fork. Keep warm. In bowl, combine yogurt with 1 tbsp (15 mL) juice from baking dish; season with salt and pepper to taste. Serve over fish.
Servings: 4
Nutritional information
Per serving: about 80 calories, 15 g protein, 1 g fat, 2 g carbohydrate.
By Elizabeth Baird
source: Canadian Living
Serve these remarkably low-fat fillets with spinach and brown rice.
3/4 lb (375 g) fish fillets
2 tbsp (25 mL) lime juice
1 tsp (5 mL) cumin
1/4 cup (50 mL) plain low-fat yogurt
Salt and pepper
In baking dish, arrange fish fillets in single layer. Combine lime juice and cumin; pour over fish, turning to cost. Bake, covered, in 350 F (180 C) oven for 10 to 15 minutes or until fish flakes easily when tested with fork. Keep warm. In bowl, combine yogurt with 1 tbsp (15 mL) juice from baking dish; season with salt and pepper to taste. Serve over fish.
Servings: 4
Nutritional information
Per serving: about 80 calories, 15 g protein, 1 g fat, 2 g carbohydrate.
By Elizabeth Baird
source: Canadian Living
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