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Red Snapper over Sauteed Spinach and Tomatoes

Photo: Lee Harrelson
Yield

4 servings (serving size: 1 fish fillet, about 3/4 cup spinach mixture, and 1 lemon wedge)

A tangy mixture of Dijon mustard and Italian dressing seasons both broiled snapper and sautéed vegetables. Serve with boil-in-bag brown rice or crusty dinner rolls.

Ingredients

  • 3 tablespoons country-style Dijon mustard
  • 3 tablespoons reduced-fat Italian dressing
  • 4 (6-ounce) red snapper fillets
  • Cooking spray
  • 1/2 cup chopped onion
  • 1 (10-ounce) package fresh spinach (about 10 cups)
  • 1 cup chopped red or yellow tomato
  • 4 lemon wedges

Nutrition Information

  • calories 227
  • caloriesfromfat 26 %
  • fat 6.5 g
  • satfat 1 g
  • monofat 1.5 g
  • polyfat 1.8 g
  • protein 33.5 g
  • carbohydrate 8.4 g
  • fiber 2.5 g
  • cholesterol 136 mg
  • iron 3.9 mg
  • sodium 588 mg
  • calcium 120 mg

How to Make It

  1. Preheat broiler.

  2. Combine mustard and dressing, stirring with a whisk.

  3. Arrange fish, skin side down, on a foil-lined baking sheet coated with cooking spray. Brush half of mustard mixture over fish. Broil fish 8 minutes or until fish flakes easily when tested with a fork.

  4. While fish cooks, combine onion and remaining mustard mixture in a large nonstick skillet over medium heat. Cover and cook 2 minutes. Add half of spinach; cover and cook 1 minute or until spinach wilts. Add remaining spinach and tomato; cover and cook 1 minute or until spinach wilts. Stir well to combine. Serve fish over spinach mixture; serve with lemon wedges.