with Jalapeno Butter
by Better Homes & Gardens
4 6 ounces firm whitefish fillets (cod, halibut, or flounder,
rinsed and patted dry.
1 Tbsp canola oil
Salt and ground back pepper
6 Tbsp butter
2 Fresh jalapeno peppers, stemmed, seeded, and cut into thin strips.
*Use gloves or wash hands thoroughly after handling peppers.
1/4 C Snipped fresh basil
1 Lime, quartered.
1. Brush fish with oil and sprinkle lightly with salt and pepper. Grill fillets on greased rack of a covered grill over medium heat for 4-6 minutes per 1/2-inch thickness or until fish flakes easily when tested with a fork,
2. Meanwhile heat butter in large skillet over medium heat. Add jalapeno peppers; cook and stir 5 minutes or until tender and just beginning to brown.
3. Place fish on plates and top with basil; spoon jalapeno butter mixture over fish. Serve with lime quarters.
Nutrition per serving:
269 kcal cal., 12 g fat (2 g sat. fat), 66 mg chol.,
323 mg sodium, 12 g carb., 2 g fiber, 27 g pro.