Red Snapper Acapulco Princess
Yield
2 servingsPrep
20 minCook
10 minReady
30 minIngredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 2 | cups |
spinach
fresh, chopped |
|
| 2 | each |
red snapper fillets
about 12 ounces each |
*
|
| ¼ | cup |
white wine
dry |
*
|
| 2 | tablespoons | lemon juice |
|
| 1 | each | egg whites |
*
|
| 8 | medium |
shrimp
finely chopped |
*
|
| 8 | each | bay scallops |
*
|
| 1 | slice |
bread
toasted, cubed |
|
| ¼ | cup | cream |
|
| 1 | x | salt |
*
|
| 1 | x |
white pepper
ground |
*
|
| 1 | x | cayenne pepper |
*
|
| 1 | x |
lemon
thin slices, for garnish |
*
|
Low Cholesterol, Trans-fat Free, Low Carb, Low Sodium
Directions
Put spinach into a baking dish and cover with plastic wrap.
Microwave on high 1 minute to wilt.
Transfer spinach to a medium bowl.
Place fish in same baking dish;pour wine and lemon juice over fish.
Set aside.
Beat egg white lightly with spinach.
Add shrimp, scallops, bread and cream.
Add seasonings to mixture and sprinkle some on fish as desired.
Mound shrimp mixture on top of fish and garnish with lemon slices.
Cover with waxed paper and microwave on high 5 to 6 minutes or until fish is done.
Makes 2 servings.
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