Roasted Snapper With Tomato Relishrelishes, seafood 2 tablespoon tapenade; (olive paste, available a 1 tablespoon dijon mustard 6 snapper fillets; skinned 3 1/4 lbs 2 tomatoes; seeded, diced 2 tablespoon fresh basil; chopped ----NUTRITIONAL INFORMATION/SERV--- 1 single 209 calories 1 single 40 g protein 1 single 3 g carbohydrate 1 single 3 g fat 1 single 71 mg cholesterol 1 single 317 mg sodium 1. In cup, combine tapenade and mustard; mix well. 2. Preheat oven to 500F. Grease jellyroll pan. Fold ends of fillets under so each fillet forms a square; place in pan. Spread tapenade mixture over fillets; bake 15 minutes or until cooked through. 3. Meanwhile, in medium bowl, combine tomatoes, basil and 1/4 t each salt and pepper; mix. Spoon over fillets. From: McCall's August 1993 Happy Charring ~-- EZPoint V2.2 * Origin: "LaRK's" Place (1:343/26.3) |OLX$SOM| BBS: SWCREATE Conference: 46,COOKING Number: 38885 Reply-to: 0 Private: No Receipt: No Date: 1993-07-26,08:49 From: LAWRENCE KELLIE To: ALL Subject: RECIPE Flags: |
