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Randy Mayor Photo by: Randy Mayor

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.

Cooking Light DECEMBER 2004

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

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.

Nutritional Information

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
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Red Snapper over Sauteed Spinach and Tomatoes recipe

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