Chyrel's Recipes From Friends

Snapper Over Spinach & Tomatoes Recipe

Snapper Over Spinach & Tomatoes  

3 tablespoons country-style Dijon mustard
3 tablespoons reduced-fat Italian dressing
Four 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 (1 fish fillet, about cup spinach mixture, and 1 lemon wedge).Nutrition information per serving: 227 calories, 6.5 g total fat (1 g saturated), 33.5 g protein, 8.4 g carbohydrates, 2.5 g fiber, 136 mg cholesterol, 588 mg sodium. Yields Makes 4 servings

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