Red Snapper Over Sauteed Spinach And Tomatoes Recipe

Combine mustard and dressing, stirring with a whisk.

Arrange fish, skin side down, on a foil-lined baking sheet coated with cooking spray. Brush half of mustard mixture over fish.

Broil fish 8 minutes or until fish flakes easily when tested with a fork.

While fish cooks, combine onion and remaining mustard mixture in a large nonstick skillet over medium heat. Cover and cook 2 minutes.

Add half of spinach; cover and cook 1 minute or until spinach wilts. Add remaining spinach and tomato; cover and cook 1 minute or until spinach wilts.

Stir well to combine. Serve fish over spinach mixture; serve with lemon wedges.

Per serving: CALORIES 227; FAT 6.5g; PROTEIN 33.5g; CHOLESTEROL 136mg; CALCIUM 120mg; SODIUM 588mg; FIBER 2.5g; IRON 3.9mg; CARBOHYDRATE 8.4g.