- Serves: Serves 4
Description
Aïoli (ay-OH-lee or I-OH-lee) is basically mayonnaise with herbs and fresh garlic. The use of a particular herb is generally what makes the big difference. Rosemary is the choice for this assertive entrée!
Ingredients
Rosemary Aïoli
1/4 cup fat-free or light sour cream
2 tablespoons fat-free milk
2 tablespoons fat-free or light mayonnaise dressing
1 medium garlic clove, minced
1/4 teaspoon dried rosemary, crushed
1/4 teaspoon salt
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4 mild fish fillets, such as grouper (about 4 ounces each)
1/2 teaspoon paprika
1/4 teaspoon pepper
1/8 teaspoon salt
1/4 cup fat-free or light sour cream
2 tablespoons fat-free milk
2 tablespoons fat-free or light mayonnaise dressing
1 medium garlic clove, minced
1/4 teaspoon dried rosemary, crushed
1/4 teaspoon salt
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4 mild fish fillets, such as grouper (about 4 ounces each)
1/2 teaspoon paprika
1/4 teaspoon pepper
1/8 teaspoon salt
Cooking Instructions
In a small bowl, stir together the aïoli ingredients. Set aside.
Rinse the fish and pat dry with paper towels. Sprinkle the paprika, pepper, and 1/8 teaspoon salt evenly over both sides of the fish. Rub lightly to coat.
Heat a 12-inch nonstick skillet over medium-high heat. Cook the fish for 3 minutes on each side, or until it flakes easily when tested with a fork.
To serve, place the fish on plates with the aïoli on the side.
Rinse the fish and pat dry with paper towels. Sprinkle the paprika, pepper, and 1/8 teaspoon salt evenly over both sides of the fish. Rub lightly to coat.
Heat a 12-inch nonstick skillet over medium-high heat. Cook the fish for 3 minutes on each side, or until it flakes easily when tested with a fork.
To serve, place the fish on plates with the aïoli on the side.
- Nutritional Analysis
- Per serving
- Calories Per Serving
- 132
- Total Fat
- 1 g
- Saturated Fat
- .5 g
- Polyunsaturated Fat
- .5 g
- Cholesterol
- 45 mg
- Sodium
- 357 mg
- Carbohydrates
- 4 g
- Sugar
- 2 g
- Protein
- 23 g
3 very lean meat
This recipe is reprinted with permission from The New American Heart Association Cookbook, Seventh Edition, Copyright © 2004 by the American Heart Association. Published by Clarkson Potter/Publishers, a division of Random House, Inc. Available from booksellers everywhere.
