Contributed By: DCC
Maureen Bligh
Roasted vegetables are a unique and flavor packed addition to the snapper.
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Total Preparation Time: 15 to 30 minutes
Ingredients: Fish
Actual Cooking Time: 15 to 30 minutes
Number of Servings: 4
Origin: American
Nutrition Content: High Fiber
Meal Type: Entree
Ingredients
1 bulb fennel (1lb ), sliced
4 Red, green or yellow bell
Peppers, sliced
1 Large onion, very thinly sliced
Nonstick cooking spray
1/2 tsp Garlic
1/4 tsp Pepper
1 tsp Olive oil
1 tsp Dijon mustard
2 lb Red snapper fillets
(3 fillets, 1 1/2 in. thick)
Preparation
Heat broiler. Place fennel, bell peppers, and onion on a large broiler-pan rack. Spray with nonstick vegetable cooking spray. Broil 5" from heat 14 to 16 minutes, stirring once, until lightly browned. Remove vegetables from pan to bowl and toss with 1/4 tsp garlic salt and 1/8 tsp pepper.
Combine oil and mustard. Place fish on pan and brush with mixture. Sprinkle with 1/4 tsp garlic salt and 1/8 tsp pepper. Broil 5" from heat 12 minutes or until fish flakes. Serve with vegetables.
Cook's Notes
Nutrition Information
Calories: 303
;
Total Fat: 6g
;
Saturated Fat: 1 g
;
Polyunsaturated Fat: 2 g
;
Carbohydrates: 12 g
;
Protein: 50 g
;
Sodium: 255 mg
;
Fiber: 5 g