Quick Fix: Horseradish Crusted Snapper with Arugula Pasta
By Linda Gassenheimer, Tribune News Service
Horseradish mixed with mayonnaise makes a zippy and creamy topping for snapper fillets. The fillets take about 5 minutes to cook on a sheet pan under the broiler.
I was delighted to find prewashed arugula at the market. It gives a bite to the pasta dish, for which I used corkscrew shaped pasta.
HELPFUL HINTS:
- Any type of fish fillet such as flounder, sole, tilapia can be used.
- Any short cut pasta such as penne can be used.
- Look for prewashed arugula available in most produce sections of the market. If unavailable buy regular arugula and wash and dry before use.
COUNTDOWN:
- Place water for pasta on to boil.
- Preheat the broiler.
- Prepare all the ingredients.
- Make pasta dish and set aside.
- Broil snapper.
SHOPPING LIST:
To buy: 3/4 pound snapper fillet, 1 bottle reduced-fat mayonnaise, 1 bottle prepared horseradish, 1 can olive oil spray, 1 package rotelle (corkscrew) pasta, 1 piece Parmesan cheese, 1 package arugula (prewashed if available).
Staples: olive oil, garlic, salt and black peppercorns.
Horseradish Crusted Snapper
Yields 2 servings. Recipe by Linda Gassenheimer
INGREDIENTS
2 tablespoons prepared horseradish
2 tablespoons reduced fat mayonnaise
Olive oil spray
3/4 pound snapper fillet
Salt and freshly ground black pepper
DIRECTIONS
- Preheat the broiler.
- Mix horseradish and mayonnaise together in a small bowl and set aside.
- Line a baking sheet with foil and spray with olive oil spray. Place snapper on the sheet. Sprinkle with salt and pepper to taste. Broil 3 minutes. Remove baking sheet from oven and turn snapper over. Spread horseradish mixture over the snapper. Return to boiler for 2 minutes. Remove the baking tray and divide the snapper in half.
- Place on two dinner plates.
Per serving: 242 calories (35 percent from fat), 9.4 g fat (1.3 g saturated, 2.9 g monounsaturated), 60 mg cholesterol, 35.2 g protein, 3.2 g carbohydrates, 0.5 g fiber, 278 mg sodium.
Arugula Pasta
Yields 2 servings. Recipe by Linda Gassenheimer
INGREDIENTS
1/4 pound rotelle or corkscrew pasta
1 tablespoon olive oil
1/4 pound prewashed arugula (about 5 cups)
4 garlic cloves, crushed
Salt and freshly ground black pepper
2 tablespoons grated Parmesan cheese
DIRECTIONS
- Bring a large pot 3/4 full of water to a boil and add pasta. Cook 9 minutes.
- Heat olive oil in a skillet over medium-high heat. Add the arugula and garlic. Toss 1 minute.
- Remove 2 tablespoons of the pasta water and add to the skillet. Drain the pasta and add to the skillet. Toss all of the ingredients together. Add salt and pepper to taste.
- Sprinkle Parmesan cheese on top. Divide in half and serve with the snapper.
Per serving: 313 calories (27 percent from fat), 9.4 g fat (2.0 g saturated, 3.7 g monounsaturated), 4 mg cholesterol, 10.5 g protein, 47.0 g carbohydrates, 2.8 g fiber, 108 mg sodium.
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