Red Snapper over Sauteed Spinach and Tomatoes

A tangy mixture of Dijon mustard and Italian dressing seasons both broiled snapper and saut├ęd vegetables. Serve with boil-in-bag brown rice or crusty dinner rolls. Calories:227 (26% from fat) Fat:6.5g (sat 1g,mono 1.5g,poly 1.8g) Protein:33.5g Carbohydrate:8.4g Fiber:2.5g Cholesterol:136mg Iron:3.9mg Sodium:588mg Calcium:120mg

Red Snapper over Sauteed Spinach and Tomatoes
Red Snapper over Sauteed Spinach and Tomatoes

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

4

servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

4

servings

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

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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