Red Snapper with Spinach and Mushrooms
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 3
Ingredients
red snapper, 1 filletolive oil, 1.5 tbspbasiloreganogarlicpepperred onion, sliced 1/3 cupmushrooms, sliced (fresh) 1 cupspinach, fresh .5 cuplow fat cream cheese, 1 tbsptomatoes, fresh, diced .5 cup
Sprinkle a few drops of olive oil in the middle of a large sheet of aluminum foil, and spread it around the middle area with your finger. This prevents the fish from sticking to the foil. Place the snapper on that spot, and sprinkle some more olive oil on top. Cover with onions, some pepper, and some garlic. Fold the foil to make a pouch, place on the bbq at about 300F. Cook for about 10-15 minutes, flipping once. It will be done when it flakes easily.
While that is cooking, put the rest of the olive oil in a pan with the garlic, basil, oregano, and pepper. Add the mushrooms and spinach, and cook til mushrooms are brown and spinach has reduced. Add the cream cheese, stir until melted and mixed. Remove from heat.
Pour cream cheese mixture over the fish, and top with diced fresh tomatoes.
Makes 2-3 servings, depending on the size of the fillet.
Number of Servings: 3
Recipe submitted by SparkPeople user HUMANIA.
While that is cooking, put the rest of the olive oil in a pan with the garlic, basil, oregano, and pepper. Add the mushrooms and spinach, and cook til mushrooms are brown and spinach has reduced. Add the cream cheese, stir until melted and mixed. Remove from heat.
Pour cream cheese mixture over the fish, and top with diced fresh tomatoes.
Makes 2-3 servings, depending on the size of the fillet.
Number of Servings: 3
Recipe submitted by SparkPeople user HUMANIA.
Nutritional Info Amount Per Serving
- Calories: 165.6
- Total Fat: 8.9 g
- Cholesterol: 29.4 mg
- Sodium: 55.5 mg
- Total Carbs: 4.8 g
- Dietary Fiber: 1.3 g
- Protein: 16.9 g
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