Red Snapper over Sauteed Spinach and Tomatoes
3 tbsps country-style Dijon mustard
3 tbsps reduced-fat Italian dressing
4 (6 oz each) red snapper fillets
Cooking spray
1/2 cup chopped onion
1 pkg (10 oz) fresh spinach (about 10 cups)
1 cup chopped red or yellow tomato
4 lemon 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.
Serves 4
227 Calories
7g Fat
34g Protein
8g Carbs
3g Fiber
136mg Chol
588mg Sodium
