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Broiled Fish and Vegteables
Source: dLife

Baked snapper topped with a sauteed onion mixture and Parmesan cheese.

Prep Time: 10 minutes
Cook Time: 14 minutes
Difficulty: Intermediate

Nutrition Facts

Makes 6 servings
Amount Per Serving
Calories 332.1
Total Carbs 5.9 g
Dietary Fiber 0.9 g
Sugars 4.5 g
Total Fat 9.9 g
Saturated Fat 2.3 g
Unsaturated Fat 2.9 g
Potassium 1177.0 mg
Protein 52.7 g
Sodium 368.7 mg
Dietary Exchanges
1 1/2 Fat , 1 Vegetables , 1/2 Meat , 1/2 Other Carbs , 7 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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24 oz  red snapper
0 1/2 tsp  ground tarragon
0 1/4 tsp  salt
0 1/4 tsp  black pepper
1 each  cooking spray
1 each  medium onions
0 1/4 lb  fresh mushroom slices
3 tbsp  Margarine, 80% fat
1 each  medium tomatoes
0 1/4 cup  Ketchup, low sodium
2 tbsp  grated Parmesan cheese
  1. Preheat oven to 500 degrees F.
  2. Rinse the fillets thoroughly in cold water and pat them dry with paper towels.
  3. Sprinkle the fillets with tarragon, salt, and pepper, and then place in a 13x9x2-inch baking dish coated with cooking spray.
  4. Bake uncovered for 10 to 12 minutes, or until the fish flakes easily with a fork.
  5. In a large skillet, sauté the mushrooms and onion in the margarine until the vegetables are tender.
  6. Remove from the heat and stir in the tomato and ketchup.
  7. Remove the fillets from the oven and drain off the juices.
  8. Evenly spoon the onion mixture over each fillet, and sprinkle the top with cheese. Broil about 4 inches from the heat until the cheese begins to melt. Serve immediately.

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