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Blackened Red Snapper with Lime Cilantro Aioli

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Fish/seafoo Grilling

Ingredients:

  • 1 1/2 lb Red snapper fillets
AIOLI
  • 1/4 c Reduced-calorie mayonnaise
  • 1/4 c Plain nonfat yogurt
  • 2 Cloves garlic; minced
  • 2 tb Fresh lime juice
  • 1 ts Dijon mustard
  • 2 tb Fresh cilantro leaves; minced
CAJUN BLACKENING SPICE MIX
  • 1 tb Dried thyme
  • 1 tb Dried oregano
  • 1 tb Granulated garlic
  • 1 tb Onion powder
  • 1 tb Chili powder
  • 1/2 tb Cayenne pepper
  • 1/2 tb Ground cumin
  • 1/2 tb Black pepper
  • 1/2 tb White pepper
  • 1/2 ts Ground cinnamon

Directions:

To make the spice mix, place all spices in a small food processor work bowl and pulse to crumble and combine ingredients. Store in a covered jar.
 
Whisk the aioli ingredients together in a small bowl until smooth; cover and refrigerate (it may be prepared ahead of time and refrigerated for several days).
 
Preheat a coal or gas grill to medium-high. Pour the blackening mix onto a plate and dredge the snapper in it to evenly coat both sides. Place on the hot grill and cook 4 minutes. Turn and cook an additional 3 to 5 minutes, depending on the thickness of the fish. Fish is done when it separates easily when a fork is inserted and twisted in the thickest part. Serve immediately, passing the aioli.
 
Each serving provides: Calories 211, Protein 26g, Carbohydrate 13g, Sodium 321mg, Cholesterol 45mg, Omega-3 0.4g, Fat 6g, 26% calories from fat, Saturated fat 0.4g, Polyunsaturated fat 1g, Monounsaturated fat 0.6g.
 
Recipe from THE BEST 125 LOWFAT FISH & SEAFOOD DISHES by Susann Geiskopf-Hadler and Mindy Toomay, (C) 1993, used with permission of Prima Publishing. >www.compucook.com >Pat Hanneman's mc [3/15/98]
 
Recipe by: THE BEST 125 LOWFAT FISH & SEAFOOD DISHES*
 
Posted to MC-Recipe Digest by KitPATh <phannema@wizard.ucr.edu> on Mar 15, 1998