TANDOORI RED SNAPPER (COOKING LIGHT)
This flavorful recipe is from Cooking Light. The fish is spicy, but the accompanying salad is so refreshing! It definitely doesn't taste like low-fat food.
Provided by appleydapply
Categories Asian
Time 25m
Yield 4 serving(s)
Number Of Ingredients 20
Steps:
- To prepare snapper:.
- Combine first 10 ingredients in a 13 x 9-inch baking dish, stirring with a whisk. Add fish, turning to coat. Cover and marinate in refrigerator 2 hours.
- To prepare salad:.
- Combine onion, 2 tablespoons juice, 1/2 teaspoon salt, and 1/8 teaspoon garam masala in a medium bowl; let stand 1 hour.
- Add 1 1/2 cups yogurt, cucumber, cilantro, and 1/8 teaspoon black pepper, stirring gently to combine.
- Preheat broiler.
- Remove fish from dish; discard marinade. Place fish on a broiler pan coated with cooking spray. Broil 5 minutes, turn fish, then broil 4-5 more minutes until fish is firm to the touch with a fork.
- Serve salad with fish.
Nutrition Facts : Calories 115.2, Fat 0.7, SaturatedFat 0.3, Cholesterol 3.1, Sodium 993.7, Carbohydrate 18.9, Fiber 1.7, Sugar 13.8, Protein 9.8
RED SNAPPER PUTTANESCA (COOKING LIGHT)
This flavorful recipe is from a 1996 Cooking Light magazine. I made a few adjustments for my family's preferences, but it is still a tasty, very low-fat recipe.
Provided by appleydapply
Categories < 60 Mins
Time 40m
Yield 4 serving(s)
Number Of Ingredients 15
Steps:
- Preheat an oven to 350°F (180°C).
- Place the snapper fillets in a shallow glass baking dish and top with the lemon juice and pepper.
- Heat the oil in a large nonstick frying pan over medium heat. Add the scallion and garlic and sauté, stirring frequently, for 2 minutes. Add the drained tomatoes, olives, capers, anchovies, basil, oregano and bay leaf. Bring to a boil, reduce the heat to low and simmer for 5 minutes.
- Pour the sauce over the fillets and top with the chopped or dried parsley. Cover with aluminum foil and bake until the fish just separates when pressed with a fork, about 30 minutes. Remove and discard the bay leaf.
- To serve, divide among 4 individual plates. Top each with a lemon wedge and a parsley sprig.
Nutrition Facts : Calories 240.5, Fat 5, SaturatedFat 0.9, Cholesterol 66.5, Sodium 427.8, Carbohydrate 10.2, Fiber 2.8, Sugar 4, Protein 38.8
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