Steamed Trout/Flounder w/Chive-Tarragon Butter

I don't know about you, but in anticipation of pigging out at the holidays, we're trying to take it light right about now. And this is a great recipe to help us on the lighter side of things.

Steamed Trout with Chive-Tarragon Butter

Substitute fresh thyme or rosemary for the tarragon, if you wish.

(I used Flounder in place of the Trout)

1 1/2 tablespoons butter (I use Smart Balance)
1 teaspoon chopped fresh chives
3/4 teaspoon minced garlic
1/4 teaspoon chopped fresh tarragon
1/8 teaspoon grated lemon rind
1/2 teaspoon kosher salt, divided
1/2 teaspoon freshly ground black pepper, divided
4 (8-ounce) dressed whole trout fillets

4 lemon wedges

Preheat oven to 425.

Combine first 5 ingredients in a small microwave-safe bowl. Microwave at HIGH 30 seconds. Add 1/4 teaspoon salt and 1/4 teaspoon pepper; stir to combine. Set aside.

Cut 4 (15 x 24-inch) pieces of parchment paper. Fold in half crosswise. Draw a large heart half on each piece, with the fold of the paper being the center of the heart. Cut out the heart, and open. Place 1 fillet near the fold of each piece of parchment. Squeeze 1 lemon wedge over each fillet. Brush butter mixture evenly over fillets; sprinkle evenly with remaining 1/4 teaspoon salt and remaining 1/4 teaspoon pepper.

Starting at the top of the heart, fold edges of parchment, sealing edges with narrow folds.

Twist the end tip to secure tightly. Place packets on a baking sheet. Bake at 425° for 12 minutes. Place on plates; cut open. Serve immediately.

Yield: 4 servings (serving size: 1 packet)CALORIES 358 (34% from fat); FAT 13.6g (sat 7g,mono 3.6g,poly 1.1g); PROTEIN 58.4g; CHOLESTEROL 143mg; CALCIUM 34mg; SODIUM 436mg; FIBER 0.1g; IRON 4.6mg; CARBOHYDRATE 0.9g Cooking Light, APRIL 2007