• 4 tilapia fillets, about 6 ounces each
• 2-1/2 tsp. olive oil
• 1 scallion, minced
• 1 lb. fresh spinach, stemmed and washed
• 2 cups cherry tomatoes

Prepare grill (high heat). Brush fish with 1 tsp. oil. Season with salt and pepper to taste. Grill fish about 2 minutes per side, until cooked through. Meanwhile, heat 1-1/2 tsp. oil in a heavy nonstick skillet over high heat. Stir in scallions and sauté 2 minutes. Add spinach and sauté about 3 minutes, until wilted. Season with salt and pepper to taste. Transfer spinach to a platter and keep warm. Sauté tomatoes 2 minutes in same skillet over high heat, until heated through. Season with salt and pepper to taste. Serve fish on top of spinach on platter with tomatoes around the side.

Per serving: calories 236, fat 5.7g, 21% calories from fat, cholesterol 78mg, protein 35.5g, carbohydrates 11.9g, fiber 4.2g, sugar 4.2g, sodium 225mg, diet points 4.8.

Dietary Exchanges: Milk: 0.0, Vegetable: 2.5, Fruit: 0.0, Bread: 0.0, Lean meat: 0.0, Fat: 0.6, Sugar: 0.0, Very lean meat protein: 4.9

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The recommended wines are: Riesling, Sauvignon Blanc, or Merlot.