Honey Curried Red Snapper
Yield
servingsPrep
20 minCook
15 minReady
35 minLow Fat, Fat-Free, Low in Saturated Fat, Low Cholesterol, Cholesterol-Free, Trans-fat Free, Low Carb, Low Sodium
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | tablespoon |
dijon mustard
|
|
| 2 | teaspoons |
honey
|
|
| 2 | teaspoons |
lemon juice
|
|
| ⅛ | teaspoon |
curry powder
|
|
| ⅛ | teaspoon |
salt
|
|
| 2 | each |
red snapper fillets
|
*
|
| 1 | x |
nonstick cooking spray
|
* |
| ⅛ | teaspoon |
paprika
|
|
| 2 | teaspoons |
parsley leaves
chopped |
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 15 | ml |
dijon mustard
|
|
| 1E+1 | ml |
honey
|
|
| 1E+1 | ml |
lemon juice
|
|
| 0.6 | ml |
curry powder
|
|
| 0.6 | ml |
salt
|
|
| 2 | each |
red snapper fillets
|
*
|
| 1 | x |
nonstick cooking spray
|
* |
| 0.6 | ml |
paprika
|
|
| 1E+1 | ml |
parsley leaves
chopped |
|
Directions
Mix together mustard, honey, lemon juice, curry powder and salt.
Place fish fillets in a 9-inch square baking dish which has been coated with cooking spray.
Pour mustard sauce over the top.
Bake at 350℉ (180℃) for 15 minutes or until fish flakes easily with a fork.
Uncover and broil for 20 minutes.
Sprinkle with paprika and parsley; serve immediately.
