Lemon Tarragon Butter Skillet Fish - Easy & Delicious Recipe

Skillet Fish with Lemon Tarragon "Butter"

YIELD Makes 2 servings

INGREDIENTS

2 teaspoons reduced-fat margarine 4 teaspoons lemon juice, divided 1/2 teaspoon grated lemon peel 1/4 teaspoon prepared mustard 1/4 teaspoon dried tarragon leaves 1/8 teaspoon salt Nonstick cooking spray 2 lean white fish fillets (4 ounces each),* rinsed and patted dry 1/4 teaspoon paprika *Cod, orange roughy, flounder, haddock, halibut and sole can be used.

PREPARATION:

1. Combine margarine, 2 teaspoons lemon juice, lemon peel, mustard, tarragon and salt in small bowl. Blend well with fork; set aside.
2. Coat 12-inch nonstick skillet with cooking spray. Heat over medium heat until hot.
3. Drizzle fillets with remaining 2 teaspoons lemon juice. Sprinkle one side of each fillet with paprika. Place fillets in skillet, paprika side down; cook 3 minutes. Gently turn and cook 3 minutes longer or until opaque in center and flakes easily when tested with fork. Place fillets on serving plates; top with margarine mixture.

This recipe appears in: Fish NUTRITIONAL INFORMATION: Serving Size: 1/2 of total recipe Fiber <1 g Carbohydrate 1 g Cholesterol 60 mg Saturated Fat 1 g Total Fat 3 g Calories from Fat 24 % Calories 125 Protein 22 g Sodium 291 mg DIETARY EXCHANGE: Meat 3