Rating: 4.5 stars
3 Ratings
  • 5 star values: 1
  • 4 star values: 2
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0
Recipe by Cooking Light March 2002


Credit: Becky Luigart-Stayner; Melanie J. Clarke

Recipe Summary test

2 servings


Ingredient Checklist


Instructions Checklist
  • Sprinkle fish with salt. Heat a large nonstick skillet coated with cooking spray over medium-high heat. Add fish to pan; cook 5 minutes on each side or until fish flakes easily when tested with a fork. Remove fish from pan. Place one fillet on each of 2 plates; keep warm.

  • Add wine and juice to pan; cook over medium-high heat 2 minutes. Remove from heat; stir in parsley and butter. Drizzle sauce over fillets.

  • Add corn to pan; cook 2 minutes. Add the tomato and spinach to pan; cook 1 minute or until spinach wilts. Arrange 1 cup vegetables on each plate.

Nutrition Facts

262 calories; calories from fat 21%; fat 6g; saturated fat 2.2g; mono fat 1.4g; poly fat 1.6g; protein 34.4g; carbohydrates 14.6g; fiber 3.8g; cholesterol 73mg; iron 3.4mg; sodium 793mg; calcium 111mg.