From MyRecipes.com with slight modifications
1. Sprinkle fish with thyme, pepper, and salt. Heat a large nonstick skillet over medium-high heat. Coat pan with cooking spray. Add fish; cook 1 minute on each side. Add broth, and bring to a boil. Cover, reduce heat, and simmer 5 minutes. Add mushrooms; cook, uncovered, 1 minute or until mushrooms are tender. Remove fish from pan; keep warm.
2. Add yogurt and mustard to pan; stir with a whisk until well combined. Cook 1 minute or until thoroughly heated. Serve sauce over fish.
Substituted Greek yogurt for whipping cream called for in the original version of this recipe. Can also try cream cheese instead.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|Serving Size: 1 Serving (295g)|
|Recipe Makes: 4 Servings|
|Calories from Fat: 36 (18%)|
|Amt Per Serving||% DV|
|Total Fat 4g||5 %|
|Saturated Fat 1.5g||8 %|
|Monounsaturated Fat 1.7g|
|Polyunsanturated Fat 1g|
|Cholesterol 86mg||26 %|
|Sodium 369.7mg||13 %|
|Potassium 866.3mg||23 %|
|Total Carbohydrate 4.7g||1 %|
|Dietary Fiber 1.5g||6 %|
|Sugars, other 3.1g|
|Protein 37.2g||53 %|
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Calories per serving: 199
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