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.

Related Articles

Recipe: Chicken and apple sausage with cheesy grits comes together in 10 minutes

Roasted orange delivers big flavor in this smoky chicken traybake

OG Zaza pizza to take over kitchen at King Coil Spirits in Vandalia Tower

Winter can be a time of culinary abundance. Experts share tips on eating nutritiously

Warm up with some dumplings and get rewarded with St. Paul’s Dumpling Passport

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.

©2024 Tribune Content Agency, LLC