Baked Grouper w/ Green Beans, Diced Rutabagas, Whole Grain Bread

Today's Menu: Baked Grouper w/ Green Beans, Diced Rutabagas, Whole Grain Bread



Another scorcher outside again, 95 -100. We were very lucky in my area. A storm moved throughout Ohio with winds 70 - 80 mph winds. Most of Ohio and our surrounding area has been without power since about 6:00 pm yesterday but where I live we never lost our power.

So for dinner I baked a beautiful Grouper fillet. I tried a new recipe which I left at the end of the post. It's an easy prepared recipe that contains 6 spices along with butter and lemon juice. For the butter I used I Can't Believe It's Not Butter. The fillet came out moist and flakey. The spice combination gives it a fantastic flavor! The fillet was big enough that I cut it in half and I'll have the other half for lunch tomorrow. It'll make a great fish sandwich.

As sides I had Margaret Holmes Diced Rutabagas. If you never had Rutabagas you should give them a try. The taste of the Rutabaga is similar to a Potato and the color of a Sweet Potato. I boiled them and seasoned them with Sea Salt, Black Pepper, and added I Can’t Believe It’s Not Butter which I added after it was done. I left the info on the Rutabagas at the end of the post. I also had Green Beans and Healthy Life Whole Grain Bread. For dessert later a bowl of Breyer's Carb Smart Vanilla Ice Cream topped with some Dole Frozen Sliced Mangos.


(Serves 1 fillet )

INGREDIENTS:
1 tablespoons butter, melted
1-1/2 teaspoons lemon juice
1/8 teaspoon garlic salt
1/8 teaspoon dried parsley
1/8 teaspoon paprika
1/8 teaspoon ground white pepper
1/8 teaspoon sea salt
1/8 teaspoon ground smoked cumin
1/2 pound grouper fillets
1-1/2 teaspoons mayonnaise
1/8 teaspoon paprika

Ready for the oven!

DIRECTIONS:

1. Preheat oven to 350 degrees F. Combine melted butter and lemon juice in a small bowl. Brush 2 tablespoons of this mixture on a piece of foil placed on the broiler pan.
2. Mix together all 6 spices. Sprinkle spice mixture on both sides of fillets.
3. Bake fillets until meat flakes, about 10 minutes. Brush fillets with remaining lemon butter before serving.


Margaret Holmes Diced Rutabagas
Originally cultivated in Sweden where it grew wild, the Rutabaga was brought to the US in 1817. This flavorful root can be prepared in a variety of ways and is often an addition to greens and soups or by itself. Margaret Holmes Rutabagas are locally grown and cooked to perfection. Just heat-n-serve!

Serving Size 1/2 cup (120g)
Servings Per Container about 3.5
Nutrition Facts
Serving Size 1/2 cup (120g)

Amount Per Serving
Calories from Fat 0
Calories 35

% Daily Values*
Total Fat 0g     0%
Saturated Fat 0g     0%
Polyunsaturated Fat 0g
Monounsaturated Fat 0g
Trans Fat 0g
Cholesterol 0mg     0%
Sodium 300mg     12%
Potassium 0mg
Total Carbohydrate 6g     2%
Dietary Fiber 2g     8%
Sugars 4g
Other Carbohydrate 0g
Protein 1g

http://www.margaretholmes.com/