Rating: 3 stars
9 Ratings
  • 5 star values: 2
  • 4 star values: 0
  • 3 star values: 4
  • 2 star values: 2
  • 1 star values: 1

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.

Recipe by Cooking Light December 2004

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Read the full recipe after the video.

Recipe Summary

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

Ingredient Checklist

Directions

Instructions Checklist
  • Preheat broiler.

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  • 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.

Nutrition Facts

227 calories; calories from fat 26%; fat 6.5g; saturated fat 1g; mono fat 1.5g; poly fat 1.8g; protein 33.5g; carbohydrates 8.4g; fiber 2.5g; cholesterol 136mg; iron 3.9mg; sodium 588mg; calcium 120mg.
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