Yield: 4 servings
|1 tablespoon||+ 1 tsp margarine; reduced|
|. calorie tub style|
|2 teaspoons||Lemon juice|
|2 teaspoons||Olive oil|
|¼ cup||Shallots; minced|
|3 tablespoons||Parsley; chopped|
|4||Tuna, sea bass or salmon|
|. fillets; 3 to 4oz each|
|Black pepper; fresh ground|
Suggested wine: Chardonnay
1. Spray broiler pan with nonstick cooking spray. Preheat broiler.
2. In small saucepan, combine margarine, lemon juice and oil; heat until margarine melts. Add shallots and parsley; cook 2 min- utes.
Sprinkle tuna with salt and pepper. Press one side of tuna into shallot mixture; place on prepared pan, coated side up.
3. Broil tuna 4" from heat, 2-3 minutes. Turn over and spread top evenly with remaining shallot mixture; broil 5 minutes longer, or until fish is cooked through.
Each serving provides: 1 FA, 2 P. Per serving: 169 cal, 20g pro, 9g fat, 2g car, 208mg sod, 32mg chol.
These recipes are adapted from Rutherford Hill Winery's Cuide to Wine, Food and Healthy Living. To order a copy of this booklet, send a stamped, self-addressed manila envelope to: Rutherford Hill Winery, PO. Box 410, St. Helena, CA 94574; attn: Rutherford Hill Cookbook.
** Weight Watchers -- October 1991 ** Posted by The WEE Scot -- paul macGregor Submitted By PAUL MACGREGOR On 11-07-95