- The Washington Times - Tuesday, December 28, 2004

This simple dish is low-fat — but it’s also tasty, colorful and very 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 have 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

3 tablespoons country-style Dijon mustard

3 tablespoons reduced-fat Italian dressing

4 6-ounce red snapper fillets

Cooking spray

cup chopped onion

10-ounce package 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.

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


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