|3 tbsp||country-style Dijon mustard|
|3 tbsp||reduced-fat Italian dressing|
|4||(6-ounce) red snapper fillets|
|1/2 cup||chopped onion|
|1||(10-ounce) package fresh spinach (about 10 cups)|
|1 cup||chopped red or yellow tomato|
Combine mustard and dressing, stirring with a whisk.
Arrange fish, skin side down, on a foil-lined baking sheet coated with cooking spray. Brush half of mustard mixture over fish. Broil fish 8 minutes or until fish flakes easily when tested with a fork.
While fish cooks, combine onion and remaining mustard mixture in a large nonstick skillet over medium heat. Cover and cook 2 minutes. Add half of spinach; cover and cook 1 minute or until spinach wilts. Add remaining spinach and tomato; cover and cook 1 minute or until spinach wilts. Stir well to combine. Serve fish over spinach mixture; serve with lemon wedges.
Yield: 4 servings (serving size: 1 fish fillet, about 3/4 cup spinach mixture, and 1 lemon wedge)
CALORIES 227 (26% from fat); FAT 6.5g (satfat 1g, monofat 1.5g, polyfat 1.8g); PROTEIN 33.5g; CARBOHYDRATE 8.4g; FIBER 2.5g; CHOLESTEROL 136mg; IRON 3.9mg; SODIUM 588mg; CALCIUM 120mg;