This meal is less than 150 calories so consider it a snack!
And from start to finish takes about 15 minutes!
(Recipe and photo by Juli P.)
MAKES 4 SERVINGS
4 5-6 oz whitefish fillets
2 tablespoons lemon
1 Tablespoon dried tarragon
1/4 teaspoon garlic powder
1/8 teaspoon sea salt
splash of chicken broth
4 cups shredded red cabbage
2 cups shredded fresh spinach
2 medium apples diced small
1 orange cut into supremes then in half
dried poppy seeds (optional)
1/2 cup apple cider vinegar
2 tablespoon lemon juice
1/4 teaspoon stevia or one small packet
Even though I am big believer in using good fats in your diets, I’m trying to minimize them due to calories. Feel free to add oil to any part of this if you like!
1)Rinse and pat fillets dry. Place in a casserole dish and pour lemon juice on top.
2)Add tarragon, garlic a salt to both sides.
3)Cover and refrigerate for 1 hour or more
4)Heat nonstick pan and cook on medium for 3-4 minutes per side. Should it begin to stick add lemon juice from marinade or splash of chicken broth. I do one at a time to manage them, but you can do them all at the same time.
1)Shred slaw, chop apples and combine in a large bowl
2)In a small bowl, add vinegar and lemon juice then incorporate stevia
3)Pour dressing over slaw, sprinkle poppy seed and mix
4)Top with orange slices
A variation to add a bit of fat and more substance is to add 1/4-1/2 cup mayo to the vinegar and 1-2 avocados! YUM!
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