Roasted snapper with tomato relish
6 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 2 | tablespoons | Tapenade; (olive paste, available at speciality food shops |
| 1 | tablespoon | Dijon mustard |
| 6 | Snapper fillets; skinned 3 1/4 lbs | |
| 2 | Tomatoes; seeded, diced | |
| 2 | tablespoons | 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 | |
Directions
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 ¼ t each salt and pepper; mix. Spoon over fillets.
From: McCall's August 1993 Happy Charring ~-- EZPoint V2⅕ * 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:
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