Red Snapper over Sauteed Spinach and Tomatoes

By kwarren002

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.

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

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

Preparation

Step 1

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.