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.
4 (6-ounce) grouper fillets (or other white fish fillets such as flounder, orange roughy, or perch)
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
How to Make It
Preheat oven to 425°.
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.
Combine olives and next 3 ingredients in a bowl.
Remove fillets from baking sheet, and top evenly with olive mixture. Sprinkle with parsley. Serve immediately.
carbo rating: 1
The Complete Step-by-Step Low Carb Cookbook
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