Well, here it is, the final fish dish in the week's worth of dinners. The photo's not much to look at, but this is a good dish if you're in the mood for something mild and low fat that could accompany a wide variety of sides.
I had no idea initially how this would taste because I'd never made it before. Actually, I'd never made any of the fish recipes I've posted here since last Monday. My top pick is the oven-steamed tilapia, but the others all ran a close second.
This one takes the cake for simplicity -- and it's so low-cal (151 calories per serving)! I recommend serving this with a veggie side and some brown rice to soak up the juices. Some recommended sides are listed after the recipe (which, by the way, is from The Wellness Kitchen).
Citrus-roasted snapper (serves 4)
4 red snapper fillets, about 5 ounces each
1 tablespoon fresh lime juice
1 tablespoon fresh orange juice
1/2 teaspoon sugar
1/4 teaspoon salt
optional: 2 tablespoons chopped fresh mint
1.) Spray a small baking dish with oil and preheat oven to 425.
2.) Sprinkle the snapper with the lime and orange juices, then with the sugar and salt. Top with mint, if using.
3.) Roast for about 10 minutes. (I cooked a single fillet that was 0.83 pounds for Dan and me, and it took twice that amount of time.) Fish should flake when tested with a fork.
corny corn bread (instead of rice)
Today's food fact: Shrimp is the number-one seafood consumed in the United States.
Today's question: What's your favorite fish/seafood? I don't think I can pick a fave.