May 01, 2014

Steamed Snapper with Pesto

(My photo does not do this justice.)

Makes 4 Servings

Stars of the Show:
  • 6 cups baby spinach
  • 1 red bell pepper, thinly sliced
  • 4 snapper fillets (about 6 oz each)
  • 1/2 tsp salt
  • 1/4 tsp ground black pepper
  • 4 tbsp pesto - I used sundried tomato pesto.
And Action:

Preheat oven to 450 degrees. Coat one side of four 12" x 20" sheets of foil with nonstick spray.

Top each half of foil sheet with 1 1/2 cup spinach, 1/4 of the bell pepper, and 1 snapper fillet. Sprinkle with salt and pepper. Fold the other half of each foil sheet over the filling and crimp the edges tight.

Arrange the packets on a large baking sheet. Bake for 10 to 12 minutes or until the packets are puffed. Transfer each packet to a serving plate. Carefully slit the top and let the steam escape. After a minute, peel back the foil to reveal the fish and make sure the fish flakes easily. Top each serving with 1 tbsp of the pesto. 

Nutritional Facts per serving

CALORIES264.7 CAL

FAT9.5 G

SATURATED FAT1.6 G

CHOLESTEROL64.4 MG

SODIUM581.5 MG

CARBOHYDRATES6.7 G

TOTAL SUGARS1.4 G

DIETARY FIBER2.9 G

PROTEIN37.4 G



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