Red Snapper over Sauteed Spinach and Tomatoes

Photo: Lee Harrelson

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

Yield:

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

Recipe from

Nutritional 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

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

Preparation

Preheat broiler.

Combine mustard and dressing, stirring with a whisk.

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.

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.

December 2004
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