| 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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