| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| 4 | servings | |||
INGREDIENTS
| 1 | lb | Haddock; (4-4 oz. servings) |
| Salt to taste | ||
| Pepper to taste | ||
| Paprika to taste | ||
| 1 | tb | Reduced-calorie margarine; * |
| 1/2 | c | Orange marmalade; sugar free* |
| 2 | ts | Dijon mustard |
INSTRUCTIONS
*Because I am a diabetic I use sugar-free marmalade, original recipe was regular, because of WW I use reduced-calorie margarine original recipe called to regular. Arrange fish, thickest parts to outside edge, in microwavable pie plate, 9 x 1-1/4 inches. Sprinkle with salt, pepper, and paprika. Dot with margarine. Cover with plastic wrap, folding back one side to vent. Microwave in HIGH 5 minutes; drain. Mix marmalade and mustard in small microwavable bowl. Microwave uncovered on HIGH about 30 seconds or until partially melted; stir. Spread marmalade mixture over fish. Recover and microwave on HIGH 1 to 2 minutes or until fish flakes easily with fork. Serves 4 WW Points per serving is 5 (using reduced-calorie margarine the point count is 4) (According to Booklet) Calories 225, Fat 4, Dietary Fiber 1g. Exchanges 2-1/2 lean meat, 1-1/2 fruit. NOTES : Source: Betty Crocker's Low Calories Cookbooklet, January 1997 #125 Recipe by: Source: Betty Crocker's Low Calories Cookbooklet, Jan/97 Posted to EAT-LF Digest by "Helen Deacey" <hdeacey@sympatico.ca> on Mar 7, 1999, converted by MM_Buster v2.0l.
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