Snapper in lime vinaigrette
4 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| ½ | cup | Dry white wine |
| ½ | cup | Water |
| 1 | pounds | Snapper fillets |
| ¼ | cup | Vegetable oil |
| 2 | tablespoons | Low-fat plain yogurt |
| 1 | tablespoon | Red wine vinegar |
| 1 | teaspoon | Fresh lime juice |
| 1 | teaspoon | Dijon-style mustard |
| ½ | teaspoon | Basil, crushed |
| ¼ | teaspoon | Grated lime peel |
| ⅛ | teaspoon | Ground pepper |
Directions
Combine the wine and water in a large skillet over medium heat and bring to a boil. Add the fish and cook, covered, for 8 to 10 minutes or until the fish flakes easily when tested with a fork. Remove the fillets from the skillet and let cool.
Combine the rest of the ingredients in a medium bowl and mix well.
Cut the fish fillets into large chunks and gently toss in the dressing to coat evenly. Chill for 1 hour.
Makes 4 (3-ounce) servings.
Per serving: 240 Calories; 23 g Protein; 15 g Fat; 2 g Carbohydrates; 60 mg Cholesterol; 120 mg Sodium.
["Eat Well, Be Well Cookbook"; Metropolitan Life] [Recipes for Healthy Living; Press Staff Report] [Asbury Park Press; March 24, 1987] Posted by Fred Peters.