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Greek Fish Fillets with Cucumber-Caper Salsa

  Greek-Fish-Fillets
Serves 4; 3 ounces fish and 1/4 cup salsa per serving

Ingredients

  • Cooking spray

    Fish
    4 red snapper or tilapia fillets (about 4 ounces each), rinsed and patted dry
    2 tablespoons fresh lemon juice
    1/2 teaspoon dried oregano, crumbled
    1/4 teaspoon paprika
    1/8 teaspoon salt

    Salsa
    3/4 cup finely chopped cucumber
    1/4 cup chopped fresh mint or fresh parsley
    2 tablespoons capers, drained
    1/2 teaspoon grated lemon zest
    2 tablespoons fresh lemon juice
    1 tablespoon olive oil (extra virgin preferred)
    1/8 teaspoon salt

Nutrition Facts

  • Calories 155
    Total Fat 5.0 g
    Saturated Fat 1.0 g
    Polyunsaturated Fat 1.0 g
    Monounsaturated Fat 3.0 g
    Cholesterol 42 mg
    Sodium 339 mg
    Carbohydrates 3 g
    Fiber 1 g
    Sugars 1 g
    Protein 24 g

    Dietary Exchanges
    3 lean meat

Preparation

  1. Preheat the oven to 400°F. Lightly spray a 13 x 9 x 2-inch baking pan with cooking spray.
  2. Arrange the fish in a single layer in the pan. Spoon 2 tablespoons lemon juice over the fish. Sprinkle with the oregano, paprika, and 1/8 teaspoon salt.
  3. Bake for 10 minutes, or until the fish flakes easily when tested with a fork. Using a slotted spatula, transfer the fish to plates. Discard any liquid remaining in the pan.
  4. Meanwhile, in a small bowl, stir together the salsa ingredients. Spoon over the cooked fish.

    © American Heart Association

 

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