Roasted Red Snapper with Spinach Mango Salad

August 01, 2014

You can substitute red snapper with flounder, rainbow trout or even tilapia. All these fish are white, lean and flaky, although you will notice differences in taste.

4 red snapper fillets, skin-on
½ cup light sour cream
½ cup heavy cream
1 tablespoon whole-grain Dijon mustard
1 shallot(s), minced
3 teaspoons drained capers
2 tablespoons chopped fresh thyme leaves
¼ cup olive oil
1 teaspoon Dijon mustard
2 garlic cloves, minced (1 teaspoon minced garlic or ¼ teaspoon garlic powder)
1 tablespoon balsamic vinegar
1 tablespoon champagne vinegar or white wine vinegar
1 tablespoon honey
1 pound fresh spinach (about 4 cups leaves)
1 mango, peeled, seed removed and cubed
½ cup pecans
½ cup thinly sliced red onion
Sea salt or kosher salt, to taste
Fresh ground black pepper, to taste

Preheat oven to 425 degrees. Coat a large baking dish with cooking spray. Place the fish fillets skin side down into the baking dish. Combine sour cream, heavy cream, whole-grain Dijon mustard, shallots,...
See the full directions on my site

Nutritions

Calories
564

Sodium
340mg
14% DV

Fat
39g
60% DV

Protein
12g
24% DV

Carbs
37g
12% DV

Fiber
7g
29% DV