Tilapia with Creamy Leeks
Nutritional Info
- Servings Per Recipe: 3
- Amount Per Serving
- Calories: 276.5
- Total Fat: 12.5 g
- Cholesterol: 76.1 mg
- Sodium: 229.5 mg
- Total Carbs: 14.8 g
- Dietary Fiber: 1.3 g
- Protein: 25.6 g
View full nutritional breakdown of Tilapia with Creamy Leeks calories by ingredient
Introduction
This is my take on Maggie Ruggiero's Fish with Creamy Leeks from Gourmet Magazine, November 2007 This is my take on Maggie Ruggiero's Fish with Creamy Leeks from Gourmet Magazine, November 2007Number of Servings: 3
Ingredients
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3 slices center-cut bacon, chopped
1/2 cup lowfat sour cream
1 1/2 teaspoons all-purpose flour
2 medium leeks (white and pale green parts only), thinly sliced
2 T. Smart Balance Light (can use butter)
2/3 cup water, divided
3 tilapia filets
Directions
Makes three servings
Saute bacon over medium-high heat for a few minutes.
Whisk together sour cream and flour.
Wash leeks, then put in the skillet with the bacon; add Smart Balance, 1/3 cup of water, then season wih salt and pepper as desired.
Cover with parchment, then with a lid, and simmer over medium heat, stirring once or twice, until leeks are tender, about 10 minutes
Stir in sour cream mixture and remaining 1/3 cup of water.
Season fish with salt and pepper, then add to leeks and cook, covered with parchment and lid, until just cooked through, about 8-10 minutes.
Number of Servings: 3
Recipe submitted by SparkPeople user ESCLARK.
Saute bacon over medium-high heat for a few minutes.
Whisk together sour cream and flour.
Wash leeks, then put in the skillet with the bacon; add Smart Balance, 1/3 cup of water, then season wih salt and pepper as desired.
Cover with parchment, then with a lid, and simmer over medium heat, stirring once or twice, until leeks are tender, about 10 minutes
Stir in sour cream mixture and remaining 1/3 cup of water.
Season fish with salt and pepper, then add to leeks and cook, covered with parchment and lid, until just cooked through, about 8-10 minutes.
Number of Servings: 3
Recipe submitted by SparkPeople user ESCLARK.