Creamy Lemon-Caper Grouper
Brussels Sprouts-Farro Salad
Wine Recommendation
Clos du Bois Chardonnay
Ingredients
- 6 (6-oz) grouper fillets (or use cod)
- 1½ Tbsp chopped fresh chives (or use 2 tsp dried)
- 1 (8-oz) carton sour cream
- ¼ cup capers
- 1 lemon, cut into wedges
Instructions
- Preheat oven to 425°F. Sprinkle fish with salt and pepper, if desired. Place fish on a foil-lined baking sheet coated with cooking spray.
- Bake 10 minutes; sprinkle with chives. Bake 2 minutes longer or until fish flakes with a fork.
- Meanwhile, combine sour cream and capers; serve sauce with fish. Squeeze lemon juice over fish.
Side Dish Ingredients
- 1 cup quick-cooking farro
- 1 lb Brussels sprouts, trimmed and halved
- 2 Tbsp olive oil
- ¾ cup dried cherries (or use dried cranberries)
- ½ cup chopped pecans
- ½ cup olive oil vinaigrette
- ½ tsp salt
Side Dish Instructions
- Cook farro according to package directions. Drain, if needed.
- Cook Brussels sprouts in hot oil in a large skillet over medium-high heat 10 minutes or until browned.
- Toss together farro, Brussels sprouts, cherries, nuts, vinaigrette, and salt in a large bowl.
Nutritional Information
| Main | Side | Total | |
| Servings | 6 | 6 | |
| Calories |
207
|
361
|
568
|
| Fat (g) | 8 | 20 | 28 |
| Sat. Fat (g) | 4 | 2 | 6 |
| Protein (g) | 28 | 8 | 36 |
| Carb (g) | 3 | 44 | 47 |
| Fiber (g) | 0 | 7 | 7 |
| Sodium (mg) | 247 | 372 | 619 |
Quick & Healthy Meal Plan
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