Blackened red snapper with lime cilantro aioli

6 Servings

Ingredients

Quantity Ingredient
1½ pounds Red snapper fillets
¼ cup Reduced-calorie mayonnaise
¼ cup Plain nonfat yogurt
2 Cloves garlic; minced
2 tablespoons Fresh lime juice
1 teaspoon Dijon mustard
2 tablespoons Fresh cilantro leaves; minced
1 tablespoon Dried thyme
1 tablespoon Dried oregano
1 tablespoon Granulated garlic
1 tablespoon Onion powder
1 tablespoon Chili powder
½ tablespoon Cayenne pepper
½ tablespoon Ground cumin
½ tablespoon Black pepper
½ tablespoon White pepper
½ teaspoon Ground cinnamon

Directions

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@...> on Mar 15, 1998

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