Pan-Roasted Swordfish with Chopped Tomatoes and Lemon Beurre Blanc
Pan-Roasted Swordfish with Chopped Tomatoes and Lemon Beurre Blanc could be just the gluten free,
Seafood Enchiladas
Ingredients
- 1 ¼ pounds fresh or frozen medium shrimp
- 8 ounces fresh or frozen halibut, cod, tilapia, or sea bass
- 5 cups water
- 2 teaspoons canola oil
- ¾ cup chopped red sweet pepper (1 medium)
- 2 fresh poblano chile peppers, stemmed, seeded, and chopped (see Tip)
- ½ cup chopped onion (1 medium)
- 2 cloves garlic, minced
- 8 low-carb whole wheat flour tortillas
- 4 ounces Neufchatel cheese, softened
- 1 (8 ounce) carton light sour cream
- 2 tablespoons all-purpose flour
- ¼ teaspoon salt
- ¼ teaspoon ground black pepper
- ¾ cup fat-free milk
- ½ cup thinly sliced green onions
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