3 tablespoons country-style Dijon mustard
3 tablespoons reduced-fat Italian dressing
4 (6-ounce) red snapper fillets
1/2 cup chopped onion
1 (10-ounce) package fresh spinach (about 10 cups)
1 cup chopped red or yellow tomato
4 lemon wedges
Combine mustard and dressing, stirring with a whisk.
Arrange fish, skin side down, on a foil-lined baking sheet coated with cooking spray. Brush half of mustard mixture over fish. Broil fish 8 minutes or until fish flakes easily when tested with a fork.
While fish cooks, combine onion and remaining mustard mixture in a large nonstick skillet over medium heat. Cover and cook 2 minutes. Add half of spinach; cover and cook 1 minute or until spinach wilts. Add remaining spinach and tomato; cover and cook 1 minute or until spinach wilts. Stir well to combine. Serve fish over spinach mixture; serve with lemon wedges.
Borrowed from Cooking L,ight, December 2004
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