Rating: 5 stars
8 Ratings
  • 5 star values: 7
  • 4 star values: 1
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0

Louisiana hot sauce is not as spicy as other hot sauces. Use a hotter sauce if you prefer more heat.Prep: 5 minutes; Cook: 10 minutes

Recipe by Oxmoor House April 2009

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Credit: Oxmoor House

Recipe Summary test

prep:
5 mins
cook:
10 mins
total:
15 mins
Yield:
4 servings (serving size: 1 fillet and about 1/4 cup tomato mixture)
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Heat a large nonstick skillet over medium-high heat; coat pan with cooking spray. Add tomato mixture; sauté 2 minutes. Remove from pan.

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  • Coat pan and fillets with cooking spray; add fish to pan. Cook 2 minutes or until lightly browned. Turn fillets over; add tomato mixture to pan, spooning mixture over and around fillets. Cover and cook 5 minutes or until fish flakes easily when tested with a fork or until desired degree of doneness.

  • While fish cooks, combine 2 tablespoons water, hot sauce, thyme, and salt in a small bowl.

  • Carefully remove fish and tomato mixture from pan; place on a serving platter. Reduce heat to medium; add hot sauce mixture and butter to pan. Cook until butter melts. Spoon butter mixture evenly over fish and tomato mixture.

Chef's Notes

MyRecipes is working with Let's Move!, the Partnership for a Healthier America, and USDA's MyPlate to give anyone looking for healthier options access to a trove of recipes that will help them create healthy, tasty plates. For more information about creating a healthy plate, visit www.choosemyplate.gov.

Source

Cooking Light Fresh Food Fast

Nutrition Facts

210 calories; calories from fat 25%; fat 6g; saturated fat 2.8g; mono fat 1.6g; poly fat 0.8g; protein 35g; carbohydrates 4.8g; fiber 1.4g; cholesterol 93mg; iron 1.4mg; sodium 465mg; calcium 34mg.
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