Broiled Snapper with Lemon and Olives

  • Prep 20 min
  • Total 20 min
  • Ingredients 8
  • Servings 4

Ingredients

1
tablespoon lemon juice
1
tablespoon olive oil
1
teaspoon crushed fennel seed
1/4
teaspoon salt
1/4
teaspoon pepper
4
(8-oz.) snapper or other white fish fillets
4
slices lemon
1/2
cup pitted kalamata olives, halved

Steps

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  • 1
    Lightly oil broiler pan. In small bowl, combine lemon juice, oil, fennel seed, salt and pepper; mix well. Place snapper on oiled pan. Brush with lemon juice mixture.
  • 2
    Broil 4 inches from heat for 5 minutes. Top each fillet with lemon slice; broil an additional 3 to 5 minutes or until fish is no longer translucent in center and flakes easily with fork. Sprinkle with olives.

Notes









Tips

Expert Tips

Of the 250 species of snapper, red snapper is the best known. This saltwater fish, named for its color, has firm white flesh and very little fat.

Serve sliced fresh fennel and baby carrots, quickly sautéed with garlic and oregano, with this fish. A mixed-green salad, rustic Italian bread and raspberry sorbet complete the menu.

Nutritional Information

Nutrition Information

Nutrition Facts

Serving Size: 1 Serving
Calories
235
Calories from Fat
55
% Daily Value
Total Fat
6g
9%
Saturated Fat
1g
5%
Cholesterol
120mg
40%
Sodium
380mg
16%
Total Carbohydrate
2g
1%
Dietary Fiber
0g
0%
Sugars
0g
Protein
43g
% Daily Value*:
Vitamin A
2%
2%
Vitamin C
2%
2%
Calcium
4%
4%
Iron
6%
6%
Exchanges:
6 Very Lean Meat; 1/2 Fat;
Carbohydrate Choice
0
*Percent Daily Values are based on a 2,000 calorie diet.

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