I created this recipe when I was on a low-carb diet. Use a bit less jalapeno if you’re not a big fan of its heat.
—KIM THOMAS MONAHANS, TX
START TO FINISH: 30 MIN. • MAKES: 2 SERVINGS
5 small fresh mushrooms, sliced
1 jalapeno pepper, seeded and finely chopped
2 tablespoons chopped onion
3 teaspoons butter, divided
2 cod fillets (4 ounces each)
1/2 teaspoon lemon-pepper seasoning
1/2 teaspoon steak seasoning
1 tablespoon dry bread crumbs
1/4 cup shredded reduced-fat cheddar cheese
1. In a large skillet, saute the mushrooms, jalapeno and onion in 2 teaspoons butter until tender. Place fillets in an ungreased 8-in. square baking dish. Sprinkle with lemon-pepper, steak seasoning and bread crumbs. Top with mushroom mixture. Divide remaining butter and place on each fillet.
2. Cover and bake at 400° for 10 minutes. Uncover; sprinkle with cheese. Bake 5-8 minutes longer or until fish flakes easily with a fork.
NOTES This recipe was tested with McCormick’s Montreal Steak Seasoning. Look for it in the spice aisle. Wear disposable gloves when cutting hot peppers; the oils can burn skin. Avoid touching your face.
PER SERVING 199 cal., 10 g fat (6 g sat. fat), 68 mg chol., 503 mg sodium, 5 g carb., 1 g fiber, 23 g pro. Diabetic Exchanges: 3 lean meat, 2 fat.