This recipe uses low-fat milk instead of cream to make a lighter tomato cream sauce that doesn’t overpower the fish.
- 1 Tbsp olive oil
- ½ cup onion, finely chopped
- 3 minced garlic cloves
- 1 can no-salt added tomatoes
- 1 can no-salt-added tomato sauce
- 1 tsp dried oregano, or 1 Tbsp fresh oregano, minced
- 1 tsp dried basil, or 1 Tbsp fresh basil, minced
- ¼ cup red wine (don't use cooking wine)
- 1 cup skim milk
- ½ lb shrimp, peeled
- ½ lb tilapa or other white fish, cut into bite-sized chunks
- Cook onions and garlic in olive oil until soft.
- Add wine and cook until sauce is slightly thickened.
- Add tomato sauce and spices. Simmer 5 minutes. Add fish chunks and simmer 5 more minutes.
- Stir in milk and cook to desired thickness. (If it’s too thin, mix 1 Tbsp cornstarch in ¼ cup cold water. Then stir into the mixture.)
- Add shrimp and cook 3 minutes, or until just barely pink.
- Serve over pasta
Note that sodium percentages depend on which daily reference you use. The estimated 113 mg of sodium per serving implies that this recipe provides:
– 5% of the U.S. FDA daily reference value for sodium for a 2,000-calorie diet that includes 2,400 mg sodium, or
– 8% of the American Heart Association recommendation of 1,500 mg sodium per day, or
– 11% of the Ménière’s diet recommendation of 1,000 mg sodium per day.
(As is the case with all of the recipes on this web site, the nutrition information provided in this recipe is only an estimate based on nutrition information provided on the packaging of each of the ingredients we used in this recipe and/or on a variety of sources on the web. This information should be regarded as an opinion only, with no guarantees that it is accurate. Obviously, the nutritional information will vary depending on the ingredients and quantities that you use.)
