| 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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