Tuesday, March 1, 2011

Low-Point Flounder Florentine

The topping alone for this flounder recipe is so good I could eat that all by itself with a spoon; but since I'm "mostly" into promoting healthy eating, I will encourage you to add the flounder. With this GREAT tasting dish that's very low point, I will definitely be making this easy recipe again; at least that's what my family says. :)

Low-Point Flounder Florentine
- 2, 10 oz. packages of frozen chopped spinach, thawed and drained
- 1 pound fresh or frozen flounder fillets
- 1 tsp. onion powder
- 1 tsp. chopped garlic
- 2 Tbs butter
- 3 Tbs flour
- 1/2 tsp. salt
- 1/4 tsp. pepper
- 1/8 tsp. nutmeg
- 1 1/2 cups 1% milk
- 1 Tbs parmesan cheese
- 1/4 tsp. paprika
- Pam cooking spray
Spray 13 inch by 9 inch baking dish with Pam cooking spray. Sprinkle spinach in dish to cover bottom evenly. Line the fish on top of spinach. In a saucepan, heat butter, onion, and garlic. Stir in flour, salt, pepper, and nutmeg until blended. Gradually add milk and bring to a boil. Cook for 1 or 2 minutes, stirring constantly (or whisking) until thickened. Pour over fillets. Sprinkle with parmesan, paprika, and a little more salt and pepper to taste; and bake, uncovered, at 350 degrees for 25 minutes. If you'd like a printer-friendly version of this recipe, Click Here.
Total servings - 6 to 8
Serving size - 1
Points per serving - 3.5 (for 6 servings), 2.5 (for 8 servings)
Place flounder on 1/2 cup Basmati rice for 2 points more! Delicious!

"I'm an idealist. I don't know where I'm going but I'm on my way." - Carl Sandburg