Snapper in lime vinaigrette

4 servings

Ingredients

Quantity Ingredient
½ cup Dry white wine
½ cup Water
1 pounds Snapper fillets
¼ cup Vegetable oil
2 tablespoons Low-fat plain yogurt
1 tablespoon Red wine vinegar
1 teaspoon Fresh lime juice
1 teaspoon Dijon-style mustard
½ teaspoon Basil, crushed
¼ teaspoon Grated lime peel
⅛ teaspoon Ground pepper

Directions

Combine the wine and water in a large skillet over medium heat and bring to a boil. Add the fish and cook, covered, for 8 to 10 minutes or until the fish flakes easily when tested with a fork. Remove the fillets from the skillet and let cool.

Combine the rest of the ingredients in a medium bowl and mix well.

Cut the fish fillets into large chunks and gently toss in the dressing to coat evenly. Chill for 1 hour.

Makes 4 (3-ounce) servings.

Per serving: 240 Calories; 23 g Protein; 15 g Fat; 2 g Carbohydrates; 60 mg Cholesterol; 120 mg Sodium.

["Eat Well, Be Well Cookbook"; Metropolitan Life] [Recipes for Healthy Living; Press Staff Report] [Asbury Park Press; March 24, 1987] Posted by Fred Peters.

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