Recipe - Blackened Red Snapper With Lime Cilantro Aioli

1 One half pound Red snapper fillets

AIOLI
One fourth cup Reducedcalorie mayonnaise
One fourth cup Plain nonfat yogurt
2 Cloves garlic; minced
2 tablespoon Fresh lime juice
1 teaspoon Dijon mustard
2 tablespoon Fresh cilantro leaves;
minced

CAJUN BLACKENING SPICE MIX
1 tablespoon Dried thyme
1 tablespoon Dried oregano
1 tablespoon Granulated garlic
1 tablespoon Onion powder
1 tablespoon Chili powder
One half tablespoon Cayenne pepper
One half tablespoon Ground cumin
One half tablespoon Black pepper
One half tablespoon White pepper
One half teaspoon Ground cinnamon

To make the spice mix, place all spices in a small food processor work bowl
and pulse to crumble and combine ingredients. Store in a covered jar.

Whisk the aioli ingredients together in a small bowl until smooth; cover
and refrigerate (it may be prepared ahead of time and refrigerated for
several days).

Preheat a coal or gas grill to mediumhigh. Pour the blackening mix onto a
plate and dredge the snapper in it to evenly coat both sides. Place on the
hot grill and cook 4 minutes. Turn and cook an additional 3 to 5 minutes,
depending on the thickness of the fish. Fish is done when it separates
easily when a fork is inserted and twisted in the thickest part. Serve
immediately, passing the aioli.

Each serving provides: Calories 211, Protein 26g, Carbohydrate 13g, Sodium
321mg, Cholesterol 45mg, Omega3 0.4g, Fat 6g, 26% calories from fat,
Saturated fat 0.4g, Polyunsaturated fat 1g, Monounsaturated fat 0.6g.

Recipe from THE BEST 125 LOWFAT FISH & SEAFOOD DISHES by Susann
GeiskopfHadler and Mindy Toomay, (C) 1993, used with permission of Prima
Publishing. www.compucook.com Pat Hanneman's mc [3/15/98]

Recipe by: THE BEST 125 LOWFAT FISH & SEAFOOD DISHES*

Posted to MCRecipe Digest by KitPATh phannema@wizard.ucr.edu on Mar 15,
1998