Baked Grouper with Kalamata Mustard |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 4 |
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Use mustard to transform foods from bland to big flavor. The possibilities are endless with the many flavors of mustards that are on the market. This topping has whole-grain Dijon, which has only 1 gram of carbohydrate per tablespoon. Ingredients:
4 (6-ounce) grouper fillets (or other white fish fillets such as flounder, orange roughy, or perch) |
cooking spray |
1/4 teaspoon pepper |
1/8 teaspoon paprika |
8 chopped pitted kalamata olives |
2 tablespoons light butter, softened |
1 1/2 tablespoons whole-grain dijon mustard |
1/2 teaspoon dried basil |
2 tablespoons chopped fresh parsley |
Directions:
1. Preheat oven to 425°.
2. Arrange fillets on a baking sheet coated with cooking spray. Lightly coat tops of each fillet with cooking spray; sprinkle with pepper and paprika. Bake, uncovered, at 425° for 12 minutes or until fish flakes easily when tested with a fork.
3. Combine olives and next 3 ingredients in a bowl.
4. Remove fillets from baking sheet, and top evenly with olive mixture. Sprinkle with parsley. Serve immediately.
5. carbo rating: 1
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