This simple dish is low-fat – but it’s also tasty, colorful and nutritious. The nicely seasoned red snapper is combined with spinach and tomatoes, and garnished with lemon wedges for a bonus tang.
Serve with either boil-in-bag rice or crusty dinner rolls, and you’ve got a great meal ready in about 20 minutes.
The recipe is from Cooking Light magazine’s December issue, in a section featuring a choice of “superfast” dinners.
Red snapper over sauteed spinach and tomatoes
3tablespoons country-style Dijon mustard
3tablespoons reduced-fat Italian dressing
46-ounce red snapper fillets
Cooking spray
1/2cup chopped onion
110-ounce package fresh spinach (about 10 cups)
1cup chopped red or yellow tomato
4lemon 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.
Makes 4 servings (serving size: 1 fish fillet, about 3/4 cup spinach mixture, and 1 lemon wedge).
Nutrition information per serving: 227 cal., 6.5 g total fat (1 g saturated), 33.5 g pro., 8.4 g carbo., 2.5 g fiber, 136 mg chol., 588 mg sodium.
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