enlite

Macadamia Encrusted Snapper

with mango/papaya salsa & spinach

Serves 4. Calories Per Serving: 349 Hands-on time:30 minutes. Total time: 50 minutes

Ingredients:

• 1/2 cup of frozen spinach - 30 cals
• 1/2cup of papaya - 27 cals
• 1/2 cup of mango - 54 cals
• 1/4 cup of red onions - 12 cals
• 1/4 cup of tomatoes - 8 cals
• 1/4 cup of orange bell pepper - 6 cals
• 9 sprigs of cilantro - 5 cals
• 2 table spoons of lime juice - 8 cals
• 4 fillets of Snapper - 764 cals
• 1/2 cup of chopped macadamia nuts - 481 cals
• salt and pepper to taste

Instructions:

Pre-heat oven 350 degrees. Dice the fruits and vegetable into cubes and place in a large mixing bowl. Roughly chop the cilantro and add to bowl.  Add lime juice and thoroughly mix.  Place the frozen spinach in a small pot with 1/4 cup of water over medium heat and cook for 10 minutes. Finely chop macadamia nuts in a food processor.  Transfer chopped nuts onto a plate.  Rinse and pat dry fish fillets.  Roll fillets over the nuts until evenly coated on both sides.  Place fillets on a baking pan and bake for 20 minutes (properly cooked fish will be white and flaky).  Scoop cooked spinach onto the plate, place a baked fillet on top of spinach, and spoon salsa on top of fish. Enjoy!

Recipe by Timothy Stoudt

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