Fish Fillets with Green Tomato Salsa
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INGREDIENTS
- 1 tb Cilantro; chopped
- 1 lb Catfish; cut into 4 pieces
- 1/4 ts Ground coriander
- 1/2 c Salsa
- 2 ts Lime juice
- 1/2 c Tomatillos; chopped
INSTRUCTIONS
1. Pat fish dry with paper towels. Arrange in an 8-inch square glass baking dish so that pieces are toward the sides of dish. 2. Combine salsa, tomatillos, cilantro, lime juice and coriander. Spoon mixture over fish. 3. Cover with vented plastic wrap. Rotate dish midway through cooking, microwave on High 3 to 4 minutes, or just until fish flakes when tested with a fork. 4. Serve on a heated tortilla garnished with sprigs of cilantro. Notes: *Alternate fish: snapper, orange roughy or other lean white fish such as flounder, cod, sole or pollock. ** If you cant find tomatillos, use green tomatoes Recipe by: National Fisheries Institute, Inc. Posted to recipelu-digest Volume 01 Number 507 by RecipeLu
NOTES
Nutrition
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
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| Serving Size: 1 Serving (148g) | ||
| Recipe Makes: 4 Servings | ||
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| Calories: 10 | ||
| Calories from Fat: 1 (10%) | ||
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| Amt Per Serving | % DV | |
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| Total Fat 0.1g | 0 % | |
| Saturated Fat 0g | 0 % | |
| Monounsaturated Fat 0g | ||
| Polyunsanturated Fat 0g | ||
| Cholesterol 0mg | 0 % | |
| Sodium 194.3mg | 7 % | |
| Potassium 100.5mg | 3 % | |
| Total Carbohydrate 2.3g | 1 % | |
| Dietary Fiber 0.6g | 2 % | |
| Sugars, other 1.7g | ||
| Protein 0.5g | 1 % | |
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Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
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Calories per serving: 10
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