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dietary
Carb Safe ≤ 30g	Low Carb ≤ 15g	Very Low Carb ≤ 3g
Low Cholesterol ≤ 60mg (main dish) ≤ 20mg (all others)	Low Calorie ≤ 360 calories (main dish) ≤ 120 calories (all others)	Low Saturated Fat ≤ 3g (main dish) ≤ 1g (all others)
total time
≤ 10 minutes	≤ 20 minutes	≤ 30 minutes
Difficulty
Easy	Intermediate	Difficult

Baked Fish with Chile Sauce

Source: dLife

Chile peppers add interest to this baked fish dish

Nutrition Facts

Makes 4 servings
Amount Per Serving

Calories	158.2

Total Carbs	5.3 g

Dietary Fiber	0.4 g

Sugars	1.3 g

Total Fat	3.2 g

Saturated Fat	0.7 g

Unsaturated Fat	0.4 g

Potassium	655.1 mg

Protein	22.2 g

Sodium	148.5 mg

Dietary Exchanges 3.2 Fat, 0.4 Vegetables, 0.0 Fruits, 0.1 Starch, 2.9 Lean Meat

See the Detailed Nutritional Analysis

Note: One or more ingredients from this recipe are not included in the nutritional analysis above. Either the ingredient is missing from our database or is listed as "optional" in the recipe.
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Servings

Ingredients

4.0
4 each flounder fillet 1.0
1 each small onions 0.5
0 1/2 cup cold water 0.25
0 1/4 cup Mixed Drink, sweet vermouth 1.0
1 tbsp fresh lime juice 2.0
2 tsp margarine 0.25
0 1/4 cup Chile Peppers, green, diced 2.0
2 tsp white all purpose flour 0.5
0 1/2 tsp vegetable broth 1.0
1 tbsp fresh cilantro

Directions

Preheat the oven to 350 degrees F.
Arrange fish in an 8-inch square pan; top with sliced onion.
Combine water, vermouth, and lime juice; pour over fish.
Cover and bake for 20 minutes or until fish flakes easily when tested with a fork.
Place fish on a serving platter; keep warm. Strain pan juices and set aside.
In a medium skillet, heat margarine over medium-high heat until melted.
Add chiles and cook, stirring constantly, for 30 seconds. Stir in flour; remove skillet from heat. Gradually add reserved pan juices, stirring constantly.
Return skillet to medium-high heat; add bouillon granules. Cook, stirring constantly , for 3 minutes or until thickened. Stir in cilantro.
Pour chile mixture over fish.