Red Snapper over Sauteed Spinach and Tomatoes |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 4 |
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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. 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 |
Directions:
1. Preheat broiler.
2. Combine mustard and dressing, stirring with a whisk.
3. 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.
4. 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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