RED SNAPPER WITH BROCCOLI AND DILL CHEESE SAUCE
Yield: 4 servings "The Best Diabetes Cookbook" by Katherine Younker INGREDIENTS: - 2 cups chopped broccoli florets - 1 pound red snapper (or any firm fish fillets) - 1 tablespoon margarine - 1 tablespoon all-purpose flour - 1 cup 2% milk - 1/3 cup shredded Cheddar cheese - 2 tablespoons chopped fresh dill (or 1/2 teaspoon dried dillweed) - Salt and pepper, to taste DIRECTIONS: Preheat oven to 425*F. In boiling water, blanch broccoli until still crisp and color brightens; drain and place in baking dish. Place fish in single layer over top. In small saucepan, melt margarine; add flour and cook, stirring, for 1 minute. Add milk and cook, stirring constantly, until thickened, approximately 3 minutes. Stir in cheese, dill, and salt and pepper to taste until cheese has melted; pour over fish. Bake, uncovered, for 15 to 20 minutes or until fish flakes easily when tested with fork. Nutritional Information Per Serving (1/4 of recipe): Calories: 306, Carbohydrate: 7 g, Fiber: 1 g, Protein: 34 g, Fat: 15 g, Sodium: 303 mg, Cholesterol: 100 mg Diabetic Exchanges: 1 Vegetable, 4-1/2 Lean Meat, 1/2 Fat Sugar Says: A little wicked sugar never hurts --~--~---------~--~----~------------~-------~--~----~ Access the Recipes And More list archives at: http://www.mail-archive.com/recipesandmore%40googlegroups.com/ Visit the group home page at: http://groups.google.com/group/RecipesAndMore -~----------~----~----~----~------~----~------~--~---
