| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Seafood | Cajun | *book revie, Fish shellf, Grilling, Mcrecipe | 6 | Servings |
INGREDIENTS
| 1 1/2 | lb | Red snapper fillets |
| 1/4 | c | Reduced-calorie mayonnaise |
| 1/4 | c | Plain nonfat yogurt |
| 2 | Cloves garlic; minced | |
| 2 | tb | Fresh lime juice |
| 1 | ts | Dijon mustard |
| 2 | tb | Fresh cilantro leaves; minced |
| 1 | tb | Dried thyme |
| 1 | tb | Dried oregano |
| 1 | tb | Granulated garlic |
| 1 | tb | Onion powder |
| 1 | tb | Chili powder |
| 1/2 | tb | Cayenne pepper |
| 1/2 | tb | Ground cumin |
| 1/2 | tb | Black pepper |
| 1/2 | tb | White pepper |
| 1/2 | ts | Ground cinnamon |
INSTRUCTIONS
AIOLI CAJUN BLACKENING SPICE MIX To make the spice mix, place all spices in a small food processor work bowl and pulse to crumble and combine ingredients. Store in a covered jar. Whisk the aioli ingredients together in a small bowl until smooth; cover and refrigerate (it may be prepared ahead of time and refrigerated for several days). Preheat a coal or gas grill to medium-high. Pour the blackening mix onto a plate and dredge the snapper in it to evenly coat both sides. Place on the hot grill and cook 4 minutes. Turn and cook an additional 3 to 5 minutes, depending on the thickness of the fish. Fish is done when it separates easily when a fork is inserted and twisted in the thickest part. Serve immediately, passing the aioli. Each serving provides: Calories 211, Protein 26g, Carbohydrate 13g, Sodium 321mg, Cholesterol 45mg, Omega-3 0.4g, Fat 6g, 26% calories from fat, Saturated fat 0.4g, Polyunsaturated fat 1g, Monounsaturated fat 0.6g. Recipe from THE BEST 125 LOWFAT FISH & SEAFOOD DISHES by Susann Geiskopf-Hadler and Mindy Toomay, (C) 1993, used with permission of Prima Publishing. >www.compucook.com >Pat Hanneman's mc [3/15/98] Recipe by: THE BEST 125 LOWFAT FISH & SEAFOOD DISHES* Posted to MC-Recipe Digest by KitPATh <phannema@wizard.ucr.edu> on Mar 15, 1998
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