[blindweightwatcher] Baked Baby Snapper with Tangy Herb Sauce
- From: "Jan Bailey" <jb021951@xxxxxxxxxxx>
- To: <blindweightwatcher@xxxxxxxxxxxxx>
- Date: Tue, 5 May 2009 06:15:03 -0500
Baked Baby Snapper with Tangy Herb Sauce
Fish topped with a low-fat herb sauce - elegant in its simplicity.
Author: Fresh Finesse
Date: February 28, 2008
Serves: 4 person(s)
Preparation Time: 10 mins
Cooking Time: 30 mins
Ingredients:
2 Tbsp chopped fresh herbs, such as thyme, chives, parsley or basil (for sauce)
1 cup nonfat plain yogurt
1 tsp lemon juice
1 pinch freshly ground black pepper, to taste
1 Tbsp Dijon mustard
3 whole baby snapper (2 - 3 snapper, about 35 oz total)
1 tsp oil
1 Tbsp fresh basil or thyme (for snapper)
Directions:
Preheat oven to 425ºF.
TANGY HERB SAUCE: Combine chopped sauce herbs, yogurt, lemon juice, black
pepper, and mustard in a jar. Shake well to mix. Refrigerate until ready to use.
SNAPPER: Make 2 or 3 cuts across each side of each whole fish in the thickest
part. Lightly brush fish with oil. Sprinkle snapper with fresh herbs and
place in a large baking dish.
Bake uncovered in preheated oven for about 25 to 30 minutes or until the flesh
flakes. Transfer fish to serving plate. Serve with tangy herb sauce.
Variations:
Serve with crisp green salad and oven baked potato wedges, if desired.
Serving suggestions are not included in nutritional analysis.
Nutritional Information
(Per Serving)
table with 2 columns and 11 rows
Calories:
298 cals
Kilojoules:
1,244 kJ
Fat:
4.6 g
Carbohydrates:
5.1 g
Protein:
54.5 g
Cholesterol:
93.0 mg
Sodium:
296 mg
Saturated Fat:
1.0 g
Fiber:
0.2 g
Calcium:
208.0 mg
Total Sugars:
4.7 g
table end
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