This recipe is safe for Coumadin (warfarin) users.
Avoid this recipe if you are lactose intolerant.
This is a low sodium recipe.
GERD / Acid Reflux
This recipe contains GERD triggers and those with GERD may wish to avoid it.
This recipe is safe for those who are sensitive to gluten. Check for modified food starch in yogurt.
"Why love the woman who is your wife? Her nose breathes in the air of a world that I know; therefore I love that nose. Her ears hear music I might sing half the night through; therefore I love her ears. Her eyes delight in seasons of the land; and so I love those eyes. Her tongue knows quince, peach, chokeberry, mint and lime; I love to hear it speaking. Because her flesh knows heat, cold, affliction, I know fire, snow, and pain. Shared and once again shared experience."
-Ray Bradbury, Something Wicked This Way Comes
This is a quick and easy way to serve fish that's light and flavorful. You can serve it simply whole, topped with the cream, or in tacos or on hamburger buns - just add lettuce and tomato or other greens of your choice. If you like your food spicier, add cayenne to the spice mix 1/8th teaspoon at a time.
This lovely spicy red powder is ground from mild to piquant peppers in the Capsicum family. The most common used to make paprika is the dried tomato pepper, which is closely related to other peppers, such as sweet peppers and jalapenos.
Paprikas on the market today come from as disparate locations as California, Spain, Chile and Hungary. It is Hungarian paprika that has become the most famous and most feel is the best quality. Cultivation began in the 17th century and the spice quickly became a staple of the Hungarian diet.
The aromatic flavor of the raw tomato pepper is between that of sweet and hot peppers. Drying and grinding creates a complex, pungent spice that is both spicy and sweet. The spice rack in your grocery store will carry a milder variety, while the spicier paprikas are found in gourmet groceries and online.
The powder is a great garnish and, when I was growing up, the main use was on deviled eggs. The true subtlety of its flavor and color is released with heating. Add the spice later in a dish, as the high sugar content will easily caramelize with direct heat.
Servings = 2 | Serving size =4 ounces fish with sauce
Cooking Time = 30 Minutes
This recipe can be multiplied by 2, 3, 4, 5, 6, 7, 8.
This recipe makes great leftovers and delicious sandwiches or tacos.
|1 1/2 tsp||chili powder|
|1/8 tsp||cayenne pepper|
|1/2 tsp||smoked paprika|
|1/4 tsp||dried marjoram leaves|
|2 4 ounce||fish filets (drum, snapper, or flounder)|
|2 Tbsp||fat free Greek yogurt|
|1 tsp||lime zest|
|1 Tbsp||lime juice|
|4 tsp||olive oil|
Mix together the chili powder, cayenne, paprika, marjoram and salt.
Pat the spice mixture on the fish until well coated.
Mix together the yogurt, lime zest, lime juice and honey until well blended. Place in the refrigerator to chill while cooking the fish.
Place the olive oil in a large skillet over high heat.
When the oil is hot, place the fish in the skillet and cook for about 6 minutes. Turn and cook for another 6 to 8 minutes.
Serve topped with the lime sauce.
Serving size = 4 ounces fish with sauce
Servings = 2
Amount Per Serving
|Calories 245||Calories from Fat 137|
|% Daily Value|
|Total Fat 15g||23%|
|Saturated Fat 2g||8%|
|Monounsaturated Fat 9g|
|Trans Fat 0g|
|Total Carbohydrates 6g||1%|
|Dietary Fiber 1g||3%|
|Vitamin A 21%||Vitamin C 7%|
|Calcium 11%||Iron 7%|
|Vitamin K 7 mcg||Potassium 401 mg|
|Magnesium 41 mg|