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 Hannemans mc [3/15/98] Recipe by: THE BEST 125 LOWFAT FISH & SEAFOOD DISHES* Posted to MC-Recipe Digest by KitPATh
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|Serving Size: 1 Serving (147g)|
|Recipe Makes: 6|
|Calories from Fat: 48 (27%)|
|Amt Per Serving||% DV|
|Total Fat 5.3g||7 %|
|Saturated Fat 0.9g||5 %|
|Monounsaturated Fat 1.3g|
|Polyunsanturated Fat 2.4g|
|Cholesterol 44.9mg||14 %|
|Sodium 175.9mg||6 %|
|Potassium 615.5mg||16 %|
|Total Carbohydrate 8.5g||2 %|
|Dietary Fiber 1.7g||7 %|
|Sugars, other 6.8g|
|Protein 24.8g||35 %|
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Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.
Calories per serving: 181
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