Red Snapper with Spinach and Mushrooms

4 of 5 (2)
member ratings
Nutritional Info
  • Servings Per Recipe: 3
  • 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

View full nutritional breakdown of Red Snapper with Spinach and Mushrooms calories by ingredient


I cook this on the bbq with potatoes, but it's excellent with brown rice. I cook this on the bbq with potatoes, but it's excellent with brown rice.
Number of Servings: 3


    red snapper, 1 fillet
    olive oil, 1.5 tbsp
    red onion, sliced 1/3 cup
    mushrooms, sliced (fresh) 1 cup
    spinach, fresh .5 cup
    low fat cream cheese, 1 tbsp
    tomatoes, 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.

TAGS:  Fish |

Member Ratings For This Recipe

  • no profile photo

    Very Good
    I substituted low-fat yogurt for the cream cheese. - 10/11/11

  • no profile photo

    Very Good
    Easy to make and tastes great! - 7/30/11