Roasted Snapper With Tomato Relish
| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Seafood, Grains | Cyberealm, Fish | 6 | Servings | |
INGREDIENTS
| 2 | T | Tapenade, olive paste |
| available at speciality | ||
| food shops | ||
| 1 | T | Dijon mustard |
| 6 | Snapper fillets, skinned | |
| 3 1/4 lbs | ||
| 2 | Tomatoes, seeded diced | |
| 2 | T | Fresh basil, chopped |
| 209 calories | ||
| 40 g protein | ||
| 3 g carbohydrate | ||
| 3 g fat | ||
| 71 mg cholesterol | ||
| 317 mg sodium |
INSTRUCTIONS
In cup, combine tapenade and mustard; mix well. Preheat oven to 500F. Grease jellyroll pan. Fold ends of fillets under so each fillet forms a square; place in pan. Spread tapenade mixture over fillets; bake 15 minutes or until cooked through. Meanwhile, in medium bowl, combine tomatoes, basil and 1/4 t each salt and pepper; mix. Spoon over fillets. From: McCall's August 1993 Happy Charring ~-- EZPoint V2.2 * Origin: "LaRK's" Place (1:343/26.3) |OLX$SOM| BBS: SWCREATE Conference: 46,COOKING Number: 38885 Reply-to: 0 Private: No Receipt: No Date: 1993-07-26,08:49 From: LAWRENCE KELLIE To: ALL Subject: RECIPE Flags: File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmcyber2.zip
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Nutrition (calculated from recipe ingredients)
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Calories: 18
Calories From Fat: 2
Total Fat: <1g
Cholesterol: 0mg
Sodium: 140.5mg
Potassium: 184.8mg
Carbohydrates: 3.9g
Fiber: 1.4g
Sugar: 1.8g
Protein: 1.1g