Fish Veronique Low Fat Diabetic Friendly Recipes

FISH VERONIQUE

Fish Veronique image

Chicken broth and low-fat milk lower the fat content yet give the sauce a rich creamy taste. "Veronique" refers to a dish that is garnished with grapes.

Provided by ElizabethKnicely

Categories Halibut

Time 45m

Yield 4 serving(s)

Number Of Ingredients 10

Ingredients

nonstick cooking spray, as needed
1 lb white fish fillet (cod, halibut, tilapia)
1/4 teaspoon salt
1/8 teaspoon black pepper
1/2 cup chicken stock or 1/2 cup broth, skim fat from top
1 tablespoon lemon juice
1 tablespoon soft margarine
2 tablespoons whole grain flour
3/4 cup low-fat milk (1%) or 3/4 cup skim milk
1/2 cup seedless grapes

Steps:

Spray 10- x 6-inch dish with nonstick spray. Place fish in pan and sprinkle with salt and pepper.
Mix stock and lemon juice in small bowl and pour over fish.
Cover and bake at 350°F for 15 minutes.
Melt margarine in small saucepan. Remove from heat and blend in flour. Gradually add milk and cook over moderately low heat, stirring occasionally until thickened.
Remove fish from oven and pour liquid from baking dish into cream sauce, stirring until blended. Pour sauce over fish and sprinkle with grapes.
Broil about 4-inches from heat for 5 minutes or until sauce starts to brown.

FISH VERONIQUE (LOW FAT, DIABETIC FRIENDLY)

Fish Veronique (Low Fat, Diabetic Friendly) image

I find this to be a really nice change of pace. It has a rich flavor and appearance while managing to be healty. I like to serve this with mixed broccoli and carrots and a low fat biscuit.

Provided by Annacia

Categories Healthy

Time 30m

Yield 4 serving(s)

Number Of Ingredients 10

Ingredients

1 lb white fish fillet (cod, sole, turbot, etc.)
1/4 teaspoon salt
1/8 teaspoon black pepper
1/4 cup dry white wine
1/4 cup chicken stock or 1/4 cup broth, skim fat from top
1 tablespoon lemon juice
1 tablespoon soft margarine
2 tablespoons flour
3/4 cup skim milk or 3/4 cup 1% low-fat milk
1/2 cup seedless grapes

Steps:

Spray 10x6-inch baking dish with nonstick spray. Place fish in pan and sprinkle with salt and pepper.
Mix wine, stock, and lemon juice in small bowl and pour over fish.
Cover and bake at 350º F for 15 minutes.
Melt margarine in small saucepan. Remove from heat and blend in flour. Gradually add milk and cook over moderately low heat, stirring constantly until thickened.
Remove fish from oven and pour liquid from baking dish into cream sauce, stirring until blended. Pour sauce over fish and sprinkle with grapes.
Broil about 4 inches from heat 5 minutes or until sauce starts to brown.

Nutrition Facts : Calories 192.5, Fat 4.7, SaturatedFat 0.8, Cholesterol 77.5, Sodium 302.1, Carbohydrate 10.2, Fiber 0.3, Sugar 3.4, Protein 23.6

FILLET OF SOLE VERONIQUE SAUTEED WITH GRAPES, CHAMPAGNE AND CREAM

Fillet of Sole Veronique Sauteed with Grapes, Champagne and Cream image

Provided by Food Network

Yield 2 servings

Number Of Ingredients 6

Ingredients

Clarified butter
2 (4 to 6 ounce) fillets grey sole or yellowtail flounder
Flour for dredging seasoned with salt and pepper
20 sliced white grapes
1 bottle good champagne
1/2 pint heavy cream

Steps:

Preheat a nonstick skillet to medium high heat and coat bottom with clarified butter. Lightly dredge fish fillets in seasoned flour and place in pan. Saute quickly 2 to 3 minutes on each side and transfer to a warm dinner plate. Add grapes and deglaze pan with champagne, cook for 2 minutes and drizzle in cream to desired consistency, pour over fish. Serve with steamed red potatoes with chives and a fresh steamed green vegetable. Serve the balance of champagne with dinner.

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