Recipe - Roasted Snapper With Tomato Relish

2 tablespoon Tapenade; (olive paste,
available at speciality
food shops
1 tablespoon Dijon mustard
6 Snapper fillets; skinned
3 One fourth lbs
2 Tomatoes; seeded, minced
2 tablespoon Fresh basil; chopped

NUTRITIONAL INFORMATION/SERV
x 209 calories
x 40 g protein
x 3 g carbohydrate
x 3 g fat
x 71 mg cholesterol
x 317 mg sodium

1. In cup, combine tapenade and mustard; mix well.

2. Preheat oven to 500F. Grease jellyroll pan. Fold ends of fillets
under so each fillet forms a square; place in pan. Spread tapenade mixture
over fillets; bake 15 minutes or until cooked through.

3. Meanwhile, in medium bowl, combine tomatoes, basil and One fourth t each salt
and pepper; mix. Spoon over fillets.

From: McCall's August 1993
Happy Charring

~ EZPoint V2.2 * Origin: "LaRK's" Place (1:343/26.3)

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