3  tablespoons  country-style Dijon mustard
3  tablespoons  reduced-fat Italian dressing
4  (6-ounce) red snapper fillets
Cooking spray
1/2  cup  chopped onion
1  (10-ounce) package fresh spinach (about 10 cups)
1  cup  chopped red or yellow tomato
4  lemon wedges

Preparation

Preheat broiler.

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.

Nutritional Information

Calories:    227 (26% from fat)

Fat:    6.5g (sat 1g,mono 1.5g,poly 1.8g)

Protein:    33.5g

Carbohydrate:    8.4g

Fiber:    2.5g

Cholesterol:    136mg

Iron:    3.9mg

Sodium:    588mg

Calcium:    120mg