Herb-packed snapper

4 servings

Ingredients

Quantity Ingredient
4 Red snapper fillets; 4oz ea
2 teaspoons Chinese hot bean paste *
¼ cup + 1 Tbsp parsley; chopped
1 tablespoon Chives; chopped
1 tablespoon Flour; all-purpose
12 Sundried tomato halves
1 tablespoon Olive oil
1½ tablespoon Lemon juice
½ ounce Pine nuts; toasted
1 clove Garlic; minced

Directions

1. With sharp knife, score skin of fillets several times. Spread bean paste evenly over skin. In small bowl, combine parsley and chives; sprinkle herbs and flour evenly over snapper. Place wax paper over snapper and press down firmly. Set aside.

2. Cover tomatoes with ½ cup boiling water for 2 minutes, drain and reserve ¼ cup liquid. Chop tomatoes and set aside.

3. In large nonstick skillet, heat 1 teaspoon oil. Place snapper in skillet, skin-side down; cook 4 minutes. With spatula, gently turn and cook 3 minutes longer, until cooked through. Remove snapper to plate and keep warm.

4, Stir the lemon juice and remaining 2 teaspoons oil into skillet.

Add tomatoes and reserved liquid, pine nuts and garlic; cook 1 minute, until heated through. Spoon sauce evenly over snapper.

Each serving provides: 1 FA, 3 P, 1½ V, 30 C. Per seruing: 202 cal, 26 g pro, 7 g fat, 9 g car, 164 mg sod, 42 mg chol.

*Found in Oriental food shops.

** Weight Watchers -- October 1991 ** Posted by The WEE Scot -- paul macGregor Submitted By PAUL MACGREGOR On 11-06-95

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