Low fat Baked Red Snapper with Callaloo
Ingredients
- 2 pounds whole-dressed red snapper
- juice from 1 lemon or lime
- 1/2 teaspoon black pepper
- 2 teaspoons canola oil
- 1 onion, halved and sliced
- 2 cloves garlic, minced
- 2 teaspoons snipped fresh thyme or 3/4 t dried
- 1 cup canned callaloo, drained, or 8 oz torn fresh callaloo, spinach or kale
Instructions
Place fish in large, shallow baking dish. Sprinkle with lemon juice and pepper. Drizzle with one teaspoon oil. Saute onions, garlic and thyme until tender, three to four minutes, in remaining oil. Add callaloo and sauti until greens are wilted, three to four minutes. Cool slightly and stuff fish. Cover tightly with foil. Bake at 400 degrees until flesh is opaque and flakes easily with a fork, about 20 minutes. Makes 4 servings.
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