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Baked Grouper with Kalamata Mustard

Yield 4 servings (serving size: 1 fillet and about 2 teaspoons mustard mixture)
Use mustard to transform foods from bland to big flavor. The possibilities are endless with the many flavors of mustards that are on the market. This topping has whole-grain Dijon, which has only 1 gram of carbohydrate per tablespoon.

Ingredients

  • 4 (6-ounce) grouper fillets (or other white fish fillets such as flounder, orange roughy, or perch)
  • Cooking spray
  • 1/4 teaspoon pepper
  • 1/8 teaspoon paprika
  • 8 chopped pitted kalamata olives
  • 2 tablespoons light butter, softened
  • 1 1/2 tablespoons whole-grain Dijon mustard
  • 1/2 teaspoon dried basil
  • 2 tablespoons chopped fresh parsley

Nutrition Information

  • calories 210
  • caloriesfromfat 0.0 %
  • fat 6.7 g
  • satfat 2.6 g
  • monofat 0.0 g
  • polyfat 0.0 g
  • protein 33.8 g
  • carbohydrate 1.1 g
  • fiber 0.2 g
  • cholesterol 73 mg
  • iron 1.8 mg
  • sodium 384 mg
  • calcium 55 mg

How to Make It

  1. Preheat oven to 425°.

  2. Arrange fillets on a baking sheet coated with cooking spray. Lightly coat tops of each fillet with cooking spray; sprinkle with pepper and paprika. Bake, uncovered, at 425° for 12 minutes or until fish flakes easily when tested with a fork.

  3. Combine olives and next 3 ingredients in a bowl.

  4. Remove fillets from baking sheet, and top evenly with olive mixture. Sprinkle with parsley. Serve immediately.

  5. carbo rating: 1

The Complete Step-by-Step Low Carb Cookbook