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4
POINTS
per
serving
Ingredients:
2
cups diced fresh apricots (about 6 medium)
1/2 cup diced red bell pepper
1/3 cup rice wine vinegar
1/4 cup minced green onions
2 tablespoons sugar
2 tablespoons minced peeled fresh ginger
1/2 teaspoon freshly ground pepper
1/4 teaspoon salt
1/4 teaspoon hot sauce
Instructions:
1.
Combine the first 9 ingredients in a small bowl,
and stir the apricot mixture until well-blended.
Let the apricot-ginger relish stand for 1 hour.
2. Rub the Chile paste over both sides of the
grouper fillets, and prepare the grill.
3. Place the grouper fillets on a grill rack coated
with cooking spray, and grill for 6 minutes on
each side or until the fish flakes easily when
tested with a fork. Serve the grouper fillets
with apricot-ginger relish.
Yield: 4 servings
Serving Size: 1 fillet and 1/2 cup relish
4 POINTS per serving
Nutritional
information per serving:
233 calories, 2g fat, 35g protein, 19g carbohydrate,
2g Fiber, 33 mgs cholesterol, 258 mgs sodium.
Source:
Cooking Light, August 1997, p.88
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