Blackened Red Snapper with Lime Cilantro Aioli

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Try this Blackened Red Snapper with Lime Cilantro Aioli recipe, or contribute your own.


1/2 tb White pepper
1/4 c Plain nonfat yogurt
2 Garlic; minced
1 ts Dijon mustard
1/2 ts Ground cinnamon
2 tb Fresh lime juice
1 tb Onion powder
1/4 c Reduced-calorie mayonnaise
1/2 tb Black pepper
1 tb Granulated garlic
1 tb Chili powder
1 tb Dried Oregano
1/2 tb Ground cumin
1 1/2 lb Red snapper fillets
1/2 tb Cayenne pepper
2 tb Fresh cilantro leaves;
1 tb Dried thyme

Original recipe makes 6



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. > >Pat Hannemans mc [3/15/98] Recipe by: THE BEST 125 LOWFAT FISH & SEAFOOD DISHES* Posted to MC-Recipe Digest by KitPATh on Mar 15, 1998

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