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Ingredientes
- 1 1/2 lb Red snapper fillets
- 1/4 c. Reduced-calorie mayonnaise
- 1/4 c. Plain nonfat yogurt
- 2 x Cloves garlic, chopped
- 2 Tbsp. Fresh lime juice
- 1 tsp Dijon mustard
- 2 Tbsp. Fresh cilantro leaves, chopped
- 1 Tbsp. Dry thyme
- 1 Tbsp. Dry oregano
- 1 Tbsp. Granulated garlic
- 1 Tbsp. Onion pwdr
- 1 Tbsp. Chili pwdr
- 1/2 Tbsp. Cayenne pepper
- 1/2 Tbsp. Grnd cumin
- 1/2 Tbsp. Black pepper
- 1/2 Tbsp. White pepper
- 1/2 tsp Grnd cinnamon
Direcciones
- 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 till smooth; cover and chill (it may be prepared ahead of time and refrigerated for several days).
- Preheat a coal or possibly gas grill to medium-high. Pour the blackening mix onto a plate and dredge the snapper in it to proportionately coat both sides. Place on the warm grill and cook 4 min. Turn and cook an additional 3 to 5 min, 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.
- Geiskopf-Hadler and Mindy Toomay,
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 147g | |
| Recipe makes 6 servings | |
| Calories 213 | |
| Calories from Fat 90 | 42% |
| Total Fat 10.18g | 13% |
| Saturated Fat 1.72g | 7% |
| Trans Fat 0.0g | |
| Cholesterol 43mg | 14% |
| Sodium 151mg | 6% |
| Potassium 597mg | 17% |
| Total Carbs 5.85g | 2% |
| Dietary Fiber 1.7g | 6% |
| Sugars 1.54g | 1% |
| Protein 24.6g | 39% |
