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Baked Yellowtail Snapper with Onions
Source: dLife

Vidalia onions on this Yellowtail Snapper make for one tasty meal!

Prep Time: 10 minutes
Cook Time: 12 minutes
Difficulty: Intermediate

Nutrition Facts

Makes 4 servings
Amount Per Serving
Calories 269.5
Total Carbs 10.0 g
Dietary Fiber 1.4 g
Sugars 5.9 g
Total Fat 11.3 g
Saturated Fat 2.3 g
Unsaturated Fat 2.3 g
Potassium 1007.5 mg
Protein 30.6 g
Sodium 54.7 mg
Dietary Exchanges
2 Fat , 1 1/2 Vegetables , 1/2 Other Carbs , 4 1/2 Lean Meat
See the Detailed Nutritional Analysis
Note: One or more ingredients from this recipe are not included in the nutritional analysis above. Either the ingredient is missing from our database or is listed as "optional" in the recipe.
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Ingredients Directions
  1. Begin by microwaving the onions on high in a covered microwave-safe dish for 5 minutes, or until the onions are transparent.
  2. Carefully remove the cover and stir in the vinegar and brown sugar.
  3. Recover and allow to set for several minutes so the onion absorbs the flavors.
  4. On medium-high heat, heat a nonstick pan and add the oil.
  5. Transfer the steamed onion mixture to the pan and sauté until brown, but not crisp.
  6. Cook until all liquid has evaporated from the pan, stirring often. When finished, the onions should have a shiny and dark caramelized color.
  7. Next, preheat your oven to 375 degrees F and rinse the snapper fillets in cold water.
  8. Dry the fillets between paper towels and then arrange them on a baking sheet treated with nonstick cooking spray.
  9. Spoon the caramelized onions over the top of the fillets, pressing them to form a light crust over the top of the fish.
  10. Bake until the fish flakes easily with a fork, roughly 12 to 15 minutes.
  11. Serve immediately.

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