- 1/2 bunch of watercress
- Juice of 1/2 lemon
- 2 tablespoons plain low-fat yogurt
- 1/8 teaspoon pepper
- Salt to taste
- 1 pound swordfish, about 1 inch thick
- 1 tablespoon virgin olive oil (optional)
- Dash paprika
- Preheat broiler. Mince enough watercress to make 2 tablespoons. Reserve several sprigs for garnish. Mix minced watercress with lemon juice, yogurt, pepper and salt.
- Brush each side of fish with oil, if desired, and sprinkle with dash of paprika. Broil about 3 inches from heat source 8 minutes; turn and broil 8 to 10 minutes more until fish flakes easily with a fork. Garnish with watercress sprigs and a small amount of the lemon-watercress sauce.
Recipe Yield: Serves: 4
Nutritional Information Per Serving:
Fat: 4 grams
Sodium: 162 milligrams
Cholesterol: 44 milligrams
Protein: 23 grams
Carbohydrates: 1 grams
3 Low-Fat Meat
Source: Light and Easy Diabetes Cuisine
Book Title: Light and Easy Diabetes Cuisine
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