Lemon-peppered Haddock With Spinach

Adapted from CooksAid.com

Nutrition Facts

Serving Size	½ of recipe
Calories	237
Total Fat	11 g
Saturated Fat	3 g
Sodium	730 mg
Total Carbohydrate	11.5 g
Dietary Fiber	4 g
Protein	25 g

Servings and Times

Servings

Ingredients and Preparation TOP

Ingredients	Measures
Olive oil	1 tablespoon
Juice of 1 lime
White wine vinegar	1 tablespoon
Medium tomatoes, diced	2
Scallions, finely chopped	2
Fresh dill, finely chopped	1 tablespoon
Fresh parsley, finely chopped	1 tablespoon
Salt	¼ + ¼ teaspoon
Freshly ground pepper
Haddock fillet, cut in half	½ pound
Lemon-pepper	¼ teaspoon
Butter	¼ tablespoon
Fresh baby spinach	3 ounces

Directions
Mix together olive oil, lime juice, and white wine vinegar in a small saucepan over medium-high heat. Bring to a boil, and then remove from heat and add in the tomatoes, scallions, dill, and parsley. Add ¼ teaspoon salt and pepper to taste.
Sprinkle fish with the remaining ¼ teaspoon of salt and ¼ teaspoon of lemon-pepper.
Heat butter in a nonstick skillet over medium heat, add fish and cook for about 2 minutes on each side. Transfer to a plate.
Add the spinach to the skillet and stir it until just wilted. Divide spinach onto two plates. Top with the fish and the sauce.

Exchanges
3 very lean meats; 2 vegetables; 2 fats

Side Suggestions: Simple Potatoes
Wash and scrub 2 medium Yukon gold potatoes with skin. Place in a medium-sized pot and fill with cold water to cover. Heat on medium-high with lid on until simmering, then turn heat to low. Cook until potatoes are soft when pricked with a fork, about 30 minutes.