Blackened red snapper with lime cilantro aioli
6 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1½ | pounds | Red snapper fillets |
| ¼ | cup | Reduced-calorie mayonnaise |
| ¼ | cup | Plain nonfat yogurt |
| 2 | Cloves garlic; minced | |
| 2 | tablespoons | Fresh lime juice |
| 1 | teaspoon | Dijon mustard |
| 2 | tablespoons | Fresh cilantro leaves; minced |
| 1 | tablespoon | Dried thyme |
| 1 | tablespoon | Dried oregano |
| 1 | tablespoon | Granulated garlic |
| 1 | tablespoon | Onion powder |
| 1 | tablespoon | Chili powder |
| ½ | tablespoon | Cayenne pepper |
| ½ | tablespoon | Ground cumin |
| ½ | tablespoon | Black pepper |
| ½ | tablespoon | White pepper |
| ½ | teaspoon | Ground cinnamon |
Directions
AIOLI
CAJUN BLACKENING SPICE MIX
To make the spice mix, place all spices in a small food processor work bowl and pulse to crumble and combine ingredients. Store in a covered jar.
Whisk the aioli ingredients together in a small bowl until smooth; cover and refrigerate (it may be prepared ahead of time and refrigerated for several days).
Preheat a coal or gas grill to medium-high. Pour the blackening mix onto a plate and dredge the snapper in it to evenly coat both sides. Place on the hot grill and cook 4 minutes. Turn and cook an additional 3 to 5 minutes, depending on the thickness of the fish. Fish is done when it separates easily when a fork is inserted and twisted in the thickest part. Serve immediately, passing the aioli. Each serving provides: Calories 211, Protein 26g, Carbohydrate 13g, Sodium 321mg, Cholesterol 45mg, Omega-3 0.4g, Fat 6g, 26% calories from fat, Saturated fat 0.4g, Polyunsaturated fat 1g, Monounsaturated fat 0.6g.
Recipe from THE BEST 125 LOWFAT FISH & SEAFOOD DISHES by Susann Geiskopf-Hadler and Mindy Toomay, (C) 1993, used with permission of Prima Publishing. >www.compucook.com >Pat Hanneman's mc [3/15/98] Recipe by: THE BEST 125 LOWFAT FISH & SEAFOOD DISHES* Posted to MC-Recipe Digest by KitPATh <phannema@...> on Mar 15, 1998