Chili powder and tart lime juice replace salt in this sodium-reduced entrée. Cornmeal makes a crispy coating for the fish without using a lot of oil.
- Portion size 4 servings
- Credits : Canadian Living Magazine: March 2013
Ingredients
Salsa:
Method
In shallow dish, whisk cornmeal with 1 tsp of the chili powder. Sprinkle remaining chili powder over fish; dredge fish in cornmeal mixture, pressing to adhere.In nonstick skillet, heat oil over medium heat; cook fish, turning once, until fish flakes easily when tested with fork, 8 to 10 minutes.
Salsa: Meanwhile, in bowl, toss together pineapple, onion, mint and lime juice. Serve with fish. Garnish with lime to squeeze over fish.
Nutritional facts Per serving: about
- Fibre 1 g
- Sodium 66 mg
- Sugars 5 g
- Protein 24 g
- Calories 210.0
- Total fat 9 g
- Potassium 443 mg
- Cholesterol 57 mg
- Saturated fat 2 g
- Total carbohydrate 10 g
%RDI
- Iron 9.0
- Folate 20.0
- Calcium 3.0
- Vitamin A 3.0
- Vitamin C 45.0
