Tomato-and-Feta Grouper
Spinach Salad with Dijon Vinaigrette
Ingredients
- 2 lb grouper fillets
- 3 Tbsp olive oil
- 3 Tbsp minced garlic
- ½ cup pitted kalamata olives
- ½ cup white wine (or use low-sodium chicken broth)
- 1 (24-oz) jar marinara sauce
- ½ cup crumbled feta cheese
- 3 Tbsp chopped fresh basil
Instructions
- Cook fish in hot oil in a large skillet over medium-high heat 3 to 4 minutes per side or until fish flakes with a fork. Remove from skillet, and keep warm.
- Add garlic to skillet; cook 30 seconds or until fragrant. Add olives and wine; cook 1 minute, scraping skillet to loosen browned bits. Stir in marinara sauce. Cook 5 to 6 minutes or until slightly thickened and thoroughly heated. Nestle fish in sauce.
- Sprinkle with cheese and basil.
Side Dish Ingredients
- 2 Tbsp olive oil
- 1 Tbsp lemon juice
- 1 tsp Dijon mustard
- ¼ tsp kosher salt
- ¼ tsp pepper
- 2 (6-oz) pkg baby spinach
Side Dish Instructions
- Whisk together oil, lemon juice, mustard, salt, and pepper in a large bowl. Add spinach; toss.
Nutritional Information
| Main | Side | Total | |
| Servings | 6 | 6 | |
| Calories |
358
|
55
|
413
|
| Fat (g) | 20 | 5 | 25 |
| Sat. Fat (g) | 4 | 1 | 5 |
| Protein (g) | 32 | 1 | 33 |
| Carb (g) | 8 | 2 | 10 |
| Fiber (g) | 7 | 1 | 8 |
| Sodium (mg) | 726 | 143 | 869 |
Low Calorie Meal Plan
This recipe selected from the eMeals Low Calorie Meal Plan.
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