Blackened Fish with Lemon-Butter Sauce
Creamy Spinach-Parmesan Grits
Ingredients
- ¾ lb tilapia fillets
- ½ Tbsp gluten-free blackened seasoning (see Note)
- 1 Tbsp olive oil
- ¼ cup white wine
- 2 Tbsp lemon juice
- 2 Tbsp heavy cream
- 1 Tbsp cold butter, cut into cubes
- ⅛ tsp dried thyme
Instructions
- Sprinkle fish with seasoning. Cook fish in hot oil in a nonstick skillet over medium-high heat 4 minutes per side or until fish flakes with a fork. Remove from skillet, and keep warm; wipe skillet clean.
- Add wine and lemon juice to skillet; cook over medium-high heat until reduced by half. Add cream, and cook 3 minutes or until sauce is slightly thickened. Remove from heat, and whisk in butter until melted. Stir in thyme.
- Spoon sauce over fish.
Side Dish Ingredients
- ⅓ cup gluten-free quick-cooking grits
- 1½ cups baby spinach
- ¼ cup shredded Parmesan cheese
- 2 Tbsp butter
Side Dish Instructions
- Cook grits according to package directions. Add spinach, cheese, and butter; stir until spinach wilts.
Nutritional Information
| Main | Side | Total | |
| Servings | 2 | 2 | |
| Calories |
340
|
250
|
590
|
| Fat (g) | 21 | 15 | 36 |
| Sat. Fat (g) | 9 | 9 | 18 |
| Protein (g) | 35 | 6 | 41 |
| Carb (g) | 2 | 23 | 25 |
| Fiber (g) | 0 | 2 | 2 |
| Sodium (mg) | 281 | 304 | 585 |
Gluten Free Meal Plan
This recipe selected from the eMeals Gluten Free Meal Plan.
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