Red Snapper over Sauteed Spinach and Tomatoes

Makes 4 servings

ingredients

3 tablespoons country-style Dijon mustard
3 tablespoons reduced-fat Italian dressing
4 (6-ounce) red snapper fillets
Cooking spray
1/2 cup chopped onion
1 (10-ounce) package fresh spinach (about 10 cups)
1 cup chopped red or yellow tomato
4 lemon wedges

directions

1
Preheat broiler.
2
Combine mustard and dressing, stirring with a whisk.
3
Arrange fish, skin side down, on a foil-lined baking sheet coated with cooking spray. Brush half of mustard mixture over fish. Broil fish 8 minutes or until fish flakes easily when tested with a fork.
4
While fish cooks, combine onion and remaining mustard mixture in a large nonstick skillet over medium heat. Cover and cook 2 minutes. Add half of spinach; cover and cook 1 minute or until spinach wilts. Add remaining spinach and tomato; cover and cook 1 minute or until spinach wilts. Stir well to combine. Serve fish over spinach mixture; serve with lemon wedges.

notes

Calories:227 (26% from fat) Fat:6.5g (sat 1g,mono 1.5g,poly 1.8g) Protein:33.5g Carbohydrate:8.4g Fiber:2.5g Cholesterol:136mg Iron:3.9mg Sodium:588mg Calcium:120mg

Source: Jill