| CATEGORY |
CUISINE |
TAG |
YIELD |
| Seafood, Grains |
|
Fish, Cyberealm |
6 |
Servings |
INGREDIENTS
| 2 |
tb |
Tapenade; (olive paste, available at speciality food shops |
| 1 |
tb |
Dijon mustard |
| 6 |
|
Snapper fillets; skinned 3 1/4 lbs |
| 2 |
|
Tomatoes; seeded, diced |
| 2 |
tb |
Fresh basil; chopped |
|
x |
209 calories |
|
x |
40 g protein |
|
x |
3 g carbohydrate |
|
x |
3 g fat |
|
x |
71 mg cholesterol |
|
x |
317 mg sodium |
INSTRUCTIONS
NUTRITIONAL INFORMATION/SERV
1. In cup, combine tapenade and mustard; mix well.
2. 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.
3. 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
A Message from our Provider:
“That man is truly happy who can say of all his substances, be it little or be it much, ‘The Lord gave it to me’. #Charles Spurgeon.”