| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Grains | Fatfree, Nov., Prod.svc. | 5 | Servings | |
INGREDIENTS
| 1 | t | Olive oil |
| 1/2 | c | Chopped onion, finely |
| Chopped | ||
| 1/4 | c | Chopped celery, finely |
| Chopped | ||
| 1 1/2 | c | Plum tomatoes, seeded |
| Diced | ||
| 1 1/2 | t | Fresh tarragon, chopped |
| 1/4 | t | Salt |
| 1/8 | t | Pepper |
| 1 | T | Fresh lemon juice |
INSTRUCTIONS
Heat oil in a large nonstick skillet over high heat. Add onion and celery; saut 1 minute. Add tomato; saut 1 1/2 minutes or until tender. Remove from heat; stir in tarragon and remaining ingredients. Serve over halibut or cod. Yield 1 1/4 cups. From: NYPR38A Lori Evans Recipe By Cooking Light, October 1994 1.80á File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/fatfreex.zip
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Nutrition (calculated from recipe ingredients)
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Calories: 50
Calories From Fat: 9
Total Fat: 1.1g
Cholesterol: 0mg
Sodium: 135.7mg
Potassium: 198.2mg
Carbohydrates: 9.9g
Fiber: 2.5g
Sugar: <1g
Protein: 1.2g