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.

How to Make It

Step 1

Preheat broiler.

Step 2

Combine mustard and dressing, stirring with a whisk.

Step 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.

Step 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.

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