FOUR- SPICE BASA FISH FILLETS
EASY ENTERTAINING: Treat your guests to four- spice basa fish fillets, roasted red potatoes, green beans, a Boston lettuce salad and baguettes to complete the meal. For dessert, add a touch of Italy- inspired topping to pound cake. Mix 1 ( 18- ounce) jar apricot preserves with 1/ 4 cup amaretto liqueur ( or apricot nectar) and heat until warm. Drizzle over sliced pound cake. Add a dollop of light whipped cream and toasted sliced almonds for garnish. Ingredients 5 ( 5- or 6- ounce) basa, flounder or tilapia fillets 2 1/ 2 teaspoons curry powder 1 1/ 4 teaspoons turmeric powder 1 1/ 4 teaspoons black pepper 1 1/ 4 teaspoons coarse salt 5 tablespoons olive oil Juice of one large lemon, plus additional slices for garnish Servings: makes 5 servings Preparation time: about 5 minutes Cooking time: less than 10 minutes
Dry fish with paper towels. Combine spices and sprinkle mixture to coat both sides of fillets. Heat oil in a large skillet on medium- high. Add fish; cook 5 to 6 minutes per side, turning carefully. To serve, squeeze juice over fillets and garnish each plate with lemon slices.
( Recipe by Shahzadi Devje, RD, CDE, MSc, owner of Desi- licious RD, www. shahzadidevje. com.)
Per serving: 212 calories, 15 grams protein, 16 grams fat ( 68 percent calories from fat), 2.4 grams saturated fat, 2 grams carbohydrate, 55 milligrams cholesterol, 836 milligrams sodium, 1 gram fiber.
Carb count: 0.