I made this the other night and it was very good. I modified it as another reviewer recommended. I used extra onion and fire roasted tomatoes. I also used a mixture of smooth and grainy dijon and I salt and peppered the fish. It came out great. Will probably make this again.
Red Snapper over Sauteed Spinach and Tomatoes
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)
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Amount per serving
- Calories: 227
- Calories from fat: 26%
- Fat: 6.5g
- Saturated fat: 1g
- Monounsaturated fat: 1.5g
- Polyunsaturated fat: 1.8g
- Protein: 33.5g
- Carbohydrate: 8.4g
- Fiber: 2.5g
- Cholesterol: 136mg
- Iron: 3.9mg
- Sodium: 588mg
- Calcium: 120mg
- 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
- 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.
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