Special Diet Information

Coumadin® (Warfarin)
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.

Gluten Sensitivity
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

The refrigerator light goes on...

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.


Chili Spiced Fish with Lime Cream

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.

Serve with Brown Rice or Cilantro Rice or Cilantro Rice - Low Sodium Version or Plain Grits


Serve with Zucchini with Sun Dried Tomatoes or Zucchini with Sun Dried Tomatoes - Low Sodium Version or Yellow Squash and Onions or Yellow Squash with Red Peppers

1 1/2 tsp chili powder
1/8 tsp cayenne pepper
1/2 tsp smoked paprika
1/4 tsp dried marjoram leaves
1/8 tsp salt
2 4 ounce fish filets (drum, snapper, or flounder)
2 Tbsp fat free Greek yogurt
1 tsp lime zest
1 Tbsp lime juice
1/2 tsp honey
4 tsp olive oil

Chili Spiced Fish with Lime Cream recipe by Dr. Gourmet
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.

Nutrition Facts

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
Cholesterol 74mg 24%
Sodium 258mg 11%
Total Carbohydrates 6g 1%
    Dietary Fiber 1g 3%
    Sugars 4g
Protein 21g
Vitamin A 21% Vitamin C 7%
Calcium 11% Iron 7%
Vitamin K 7 mcg Potassium 401 mg
Magnesium 41 mg