This recipe is safe for Coumadin (warfarin) users.
This recipe is safe for those who are lactose intolerant.
This is NOT a low sodium recipe.
GERD / Acid Reflux
This recipe contains GERD triggers and those with GERD may wish to avoid it.
This recipe is safe for those who are sensitive to gluten.
Servings = 4 | Serving size =4 ounces fish
Cooking Time = 30 Minutes
This recipe can be multiplied by 2, 3, 4.
This healthy recipe can easily be multiplied but you must use a large pan.
This recipe makes great sandwiches as leftovers.
Serve with Parmesan Squash. or Pan Grilled Broccoli or Pan Grilled Asparagus or Mango Salsa or Maple Sweetened Collard Greens or Cole Slaw or Roasted Tomatoes or Zucchini with Sun Dried Tomatoes or Zucchini with Sun Dried Tomatoes - Low Sodium Version or Iceberg Wedge Salad with Blue Cheese Dressing
|1/4 tsp||onion powder|
|1/4 tsp||garlic powder|
|1/4 tsp||cayenne pepper|
|1/4 tsp||fresh ground black pepper|
|1/4 tsp||dried thyme leaves|
|1/4 tsp||dried oregano leaves|
|4||4 ounce filets red snapper|
|spray olive or grapeseed oil|
Preheat oven to 500įF. Place a large cast iron skillet in the oven.
Combine the paprika, salt, onion powder, garlic powder, cayenne pepper, black pepper, thyme and oregano in a small bowl. Mix together until well blended.
When the pan is hot spray place the fish on a cutting board skin side down. Spray lightly with oil and carefully dust the top of the filets with the spice mixture.
Place the fish in the hot pan skin side up and return the pan to the oven. Cook for about 8 - 10 minutes and serve.
Serving size = 4 ounces fish
Servings = 4
Amount Per Serving
|Calories 121||Calories from Fat 15|
|% Daily Value|
|Total Fat 2g||3%|
|Saturated Fat 0.5g||2%|
|Monounsaturated Fat 0g|
|Trans Fat 0g|
|Total Carbohydrates 1g||0%|
|Dietary Fiber 1g||4%|
|Vitamin A 14%||Vitamin C 5%|
|Calcium 4%||Iron 3%|
|Vitamin K 3 mcg||Potassium 514 mg|
|Magnesium 40 mg|