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Lower Carb: Baked Snapper With Skillet Cabbage

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Lower Carb: Baked Snapper With Skillet Cabbage Recipe
Nutrition Facts*
Serving Size
14 Recipe
Servings Per Recipe
4
Amount Per Serving
Calories
367
Calories from Fat
81
% Daily Value
Total Fat
9g
14%
Saturated Fat
2g
10%
Trans Fat
0g
Cholesterol
71mg
24%
Sodium
491mg
20%
Total Carbohydrates
33g
11%
Dietary Fiber
4g
16%
Sugars
19g
Protein
39g
Calcium
78mg
8%

Number of servings: 4

Calories per serving: 367

Preparation time: 30 min

Total time: 40 min

Ingredients

Recipe for Tomato Cucumber Salad

Nonstick cooking spray

1 12 lb red snapper fillets

1 cup chopped onion, divided

13 cup tomato ketchup

6 tbsp water, divided

1 tbsp Worcestershire sauce

1 12 tbsp apple cider vinegar

1 12 tbsp brown sugar

1 tsp paprika

1 tsp chili powder

1 tsp onion powder

2 tsp canola oil

12 cup chopped green bell pepper

6 cups shredded cabbage

14 tsp pepper

2 tbsp chopped fresh parsley

Directions

Preheat oven to 350°F.

1. Prepare Tomato Cucumber Salad recipe according to directions.

2. Spray a large baking dish with nonstick cooking spray. Place the snapper fillets next to each other in the dish. Set aside.

3. In a small bowl, combine 12 onion, ketchup, 2 tbsp water, Worcestershire sauce, vinegar, brown sugar, paprika, chili powder, and onion powder. Mix well and spoon over the snapper fillets. Cover with foil and bake 20 minutes. Uncover and bake 10 to 12 minutes longer or until fish flakes easily with a fork.

4. Spray a large skillet with nonstick cooking spray. Place the skillet over medium-high heat and add canola oil. When oil is hot, add remaining 12 cup onion and bell pepper. Cook 1 minute. Add shredded cabbage, pepper, and remaining 4 tbsp water. Cover. Reduce heat to medium and cook 8 to 10 minutes or until cabbage is tender.

5. Serve snapper with cabbage and top with parsley. Serve tomato cucumber salad on the side.

Makes 4 servings.

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