| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Seafood | Magazine, Fish, Entree | 4 | Servings | |
INGREDIENTS
| 1 | tb | + 1 tsp margarine; reduced |
| . calorie tub style | ||
| 2 | ts | Lemon juice |
| 2 | ts | Olive oil |
| 1/4 | c | Shallots; minced |
| 3 | tb | Parsley; chopped |
| 4 | Tuna, sea bass or salmon | |
| . fillets; 3 to 4oz each | ||
| 1/4 | ts | Salt |
| Black pepper; fresh ground |
INSTRUCTIONS
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. From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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