Red Snapper with Spinach and Mushrooms

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4 of 5 (2)

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

Introduction

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.

Minutes to Prepare: 10

Minutes to Cook: 10

Number of Servings: 3

Ingredients

red snapper, 1 fillet

olive oil, 1.5 tbsp

basil

oregano

garlic

pepper

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

Directions

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.