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Lemon Thyme Redfish - Low Sodium Version

Servings = 2 | Serving size =4 ounces fish with vegetables

This recipe can be multiplied by 2, 3, 4, 5, 6, 7, 8.

This recipe does not make very good leftovers.

Serve with Brown Rice

1 Tbsp	olive oil
1 clove	garlic (thinly sliced)
1 large	shallot (thinly sliced)
1 large	yellow squash (seeded and cut into large dice)
1/4 cup	white wine
1/2	lemon (juiced)
1 medium	tomato (seeded and chopped)
1 Tbsp	pine nuts
1/8 tsp	salt
	fresh ground black pepper (to taste)
1 tsp	fresh thyme leaves
	spray olive oil
2 4 ounce	redfish filets

Place a large skillet in the oven and preheat to 375°F.

Place a second skillet over medium high heat. Add the olive oil and then the garlic and shallot. Cook, stirring, for about 2 minutes until slightly soft. Do not allow the shallot to brown.

Add the diced yellow squash and cook for about 5 minutes tossing frequently. Add the white wine and lemon juice. Toss and cook for about one minute.

Add the tomato, pine nuts, salt, pepper and thyme leaves and stir. Reduce the heat to low. Toss occasionally.

Spray the skillet in the oven lightly with olive oil and add the redfish skin side down. Cook for about 5 - 8 minutes. Serve with brown rice and top with the cooked vegetables.

Nutrition Facts

Serving size: 4 ounces fish with vegetables | Servings 2

Calories 351 | Calories from Fat 115

Amount Per Serving (% Daily Value)

Total Fat 13g (20%) | Saturated Fat 2g (8%)

Monounsaturated Fat 6g | Trans Fat 0g

Cholesterol 41 mg (14 %) | Sodium 508 mg (21 %)

Total Carbohydrates 28g (9%) | Sugars 1g

Dietary Fiber 6g (26%) | Protein 29g

Vitamin A 42% | Vitamin C 67 % | Calcium 15% | Iron 25%

Vitamin K 10 mcg  | Potassium  1496 mg | Magnesium  127 mg