Best Diabetic Low Fat Fish Steaks With Mushroom Sauce Recipes

Diabetic, Low-fat Fish Steaks with Mushroom Sauce image

Provided by Dancer

Categories Halibut

Time 35m

Yield 4 serving(s)

Number Of Ingredients 9

4 (4 ounce) fresh halibut or 4 (4 ounce) frozen halibut, , or other fish steaks (, or other fish steaks)
2 teaspoons cornstarch
1/2 teaspoon instant chicken bouillon granules
1/8 teaspoon salt
1/2 cup skim milk
1 (4 ounce) can sliced mushrooms
1/4 cup shredded carrot
1/2 teaspoon finely shredded lemon, rind of
1 tablespoon snipped fresh parsley

Steps:

Thaw fish, if frozen.
Arrange fish steaks in an 8x8x2-inch baking dish.
Cover with vented clear plastic wrap.
Cook on 100% power (high) for 4 to 8 minutes or till fish flakes easily when tested with a fork.
Keep warm while preparing sauce.
In a 2-cup measure stir together cornstarch, bouillon granules, and salt.
Stir in milk all at once.
Cook, uncovered, on high for 1 1/2 to 3 minutes or till thickened and bubbly, stirring after 1 minute, then every 30 seconds.
Stir in mushrooms and carrot.
Cook for 30 to 60 seconds more or till heated through.
Stir in lemon peel.
Serve over fish steaks.
Sprinkle with parsley.

Nutrition Facts : Calories 132.1, Fat 1.7, SaturatedFat 0.4, Cholesterol 56.3, Sodium 319.6, Carbohydrate 4.9, Fiber 0.6, Sugar 1, Protein 23.4

Bison Steaks With Mushroom Sauce image

Provided by noway

Categories Meat

Time 25m

Yield 4 serving(s)

Number Of Ingredients 10

4 bison steaks
2 tablespoons vegetable oil
salt and pepper, to taste
16 ounces fresh mushrooms, sliced
2 tablespoons butter
1 garlic clove, minced
1 tablespoon all-purpose flour
1/2 cup water or 1/2 cup beef broth
1/2 cup white wine
1 teaspoon Worcestershire sauce

Steps:

Season bison steaks with salt and pepper, to taste.
Heat oil in a skillet over high heat.
Sear steaks in oil until light brown on each side, about 3-4 minutes per side.
*Note: the cooking time for the bison will vary depending on the thickness of your steaks. Bison should never be cooked more than medium because otherwise it will get too tough.
When bison is done cooking, remove from skillet and keep warm.
Add mushrooms, butter, and garlic to meat drippings in skillet.
Cook about 5 minutes at medium high heat.
Reduce heat to low. Sprinkle mushroom mixture with flour and stir well to ensure that all flour is absorbed.
Add water, white wine, and Worcestershire sauce to the skillet. Stir well to incorporate liquids into mushroom mixture.
Top steaks with mushroom sauce and enjoy!

Nutrition Facts : Calories 170.8, Fat 13, SaturatedFat 4.6, Cholesterol 15.3, Sodium 63, Carbohydrate 6.7, Fiber 1.3, Sugar 2.4, Protein 4

Diabetic, Low-Fat Baked Stuffed Portobello Caps image

Provided by Dancer

Categories Vegetable

Time 1h15m

Yield 6 serving(s)

Number Of Ingredients 10

2 tablespoons olive oil
1/2 teaspoon minced garlic
1/4 teaspoon red pepper flakes
6 portabella mushrooms, about 4 ",in diameter
1 teaspoon coarse salt
1/2 cup red bell pepper, finely diced
1 tablespoon Italian parsley, finely diced
1 teaspoon fresh thyme, finely chopped
1/4 teaspoon freshly ground black pepper
arugula, leaves for garnish

Steps:

Combine oil and garlic in a small skillet.
Cook over very low heat until soft and aromatic, not browned.
Add red pepper flakes and remove from heat.
Hold mushroom upright and tap to dislodge dirt.
Clean with a soft brush.
Gently cut the stem flush with the cap, reserving the stem.
Paint the caps sparingly with about 1/2 the oil mixture outside then inside.
Set gill-side up on a baking sheet.
Sprinkle with 1/2 tsp.
of the salt.
With a paring knife, peel reserved mushroom stems, cut into fine dice and place in a bowl.
Stir in diced red pepper, parsley and thyme.
Add remaining oil mixture and remaining 1/2 tsp.
salt and pepper.
Let stand until somewhat juicy, about 1 hour, tossing occasionally.
Set rack in upper third of oven and preheat to 450 degrees.
Divide the stuffing among the caps, spreading evenly.
Bake until tender throughout, 10 to 15 minutes.
Transfer to a warm platter and garnish with arugula.
Serve hot.