Fish Fillets with Corn and Red Pepper Salsa

Fish Fillets with Corn and Red Pepper Salsa - 21g Carbs, 3g Fiber



1 pound fish fillets

Salsa Ingredients:
1 large red pepper
1-1/2 cups corn kernels
1/3 cup chopped red onions
1/4 cup chopped fresh coriander
2 tablespoons fresh lime or lemon juice
3 teaspoons olive oil
2 teaspoons minced garlic

Preheat broiler. Spray baking dish with vegetable spray.

Salsa: Broil red pepper for 15 to 20 minutes, turning
occasionally, until charred on all sides. Remove pepper
and set oven at 425 degrees F. When pepper is cool, remove
skin, seeds and stem. Chop and put in small bowl along with
corn, onions, coriander, lime juice, 2 teaspoons of olive
oil and 1 teaspoon of the garlic; mix well.

Put fish in single layer in prepared baking dish and brush
with remaining 1 teaspoon garlic and 1 teaspoon oil. Bake
uncovered for 10 minutes per inch thickness of fish or until
fish flakes easily when pierced with a fork. Serve with salsa.

Nutritional Information Per Serving (1/4 of recipe):
218 Calories, 21g Carbs, 5g Fat, 3g Fiber, 24g Protein,
87mg Sodium, 65mg Cholesterol

Diabetic Exchanges: 1 Starch, 1 Vegetable, 3 Very Lean Meat, 1/2 Fat