Roasted snapper with tomato relish (mccall)

Yield: 6 Servings

Measure Ingredient
2 tablespoons Tapenade; (olive paste, available at speciality food shops
1 tablespoon Dijon mustard
6 \N Snapper fillets; skinned 3 1/4 lbs
2 \N Tomatoes; seeded, diced
2 tablespoons Fresh basil; chopped
\N x 209 calories
\N x 40 g protein
\N x 3 g carbohydrate
\N x 3 g fat
\N x 71 mg cholesterol
\N x 317 mg sodium

NUTRITIONAL INFORMATION/SERV

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 ¼ t each salt and pepper; mix. Spoon over fillets.

From: McCall's August 1993 Happy Charring ~-- EZPoint V2⅕ * 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:

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