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Herb-Packed Snapper

 

15

Yield

4

servings

Prep

15

min

Cook

15

min

Ready

30

min

Low in Saturated Fat, Low Cholesterol, Cholesterol-Free, Trans-fat Free, Low Carb, Sugar-Free, Sodium-Free, Low Sodium
 

Ingredients

4 each red snapper fillets
*
10 ml bean paste
chinese, hot
*
59 ml parsley leaves
+ 1 tbsp, chopped
15 ml chives
chopped
15 ml all-purpose flour
12 each sundried tomatoes
halved
*
15 ml olive oil
23 ml lemon juice
14.5 ml/g pine nuts
1 clove garlic
minced

Directions

  1. With sharp knife, score skin of fillets several times. Spread bean paste evenly over skin. In small bowl, combine parsley and chives; sprinkle herbs and flour evenly over snapper. Place wax paper over snapper and press down firmly. Set aside.

  2. Cover tomatoes with ½ cup boiling water for 2 minutes, drain and reserve ¼ cup liquid. Chop tomatoes and set aside.

  3. In large nonstick skillet, heat 1 teaspoon oil. Place snapper in skillet, skin-side down; cook 4 minutes. With spatula, gently turn and cook 3 minutes longer, until cooked through. Remove snapper to plate and keep warm.

4, Stir the lemon juice and remaining 2 teaspoons oil into skillet. Add tomatoes and reserved liquid, pine nuts and garlic; cook 1 minute, until heated through. Spoon sauce evenly over snapper.

 

* not incl. in nutrient facts

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Nutrition Facts

Serving Size 18g (0.6 oz)
Amount per Serving
Calories 5080% of calories from fat
 % Daily Value *
Total Fat 4g 7%
Saturated Fat 1g 3%
Trans Fat 0g
Cholesterol 0mg 0%
Sodium 2mg 0%
Total Carbohydrate 1g 1%
Dietary Fiber 0g 1%
Sugars g
Protein 1g
Vitamin A 7% Vitamin C 14%
Calcium 1% Iron 3%
* based on a 2,000 calorie diet How is this calculated?

 

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