Ingredients Jump to Instructions ↓

  1. 1 1/2 pounds red snapper fillets **aioli**

  2. 1/4 cup reduced-calorie mayonnaise

  3. 1/4 cup plain nonfat yogurt

  4. 2 cloves garlic -- minced

  5. 2 tablespoons fresh lime juice

  6. 1 teaspoon Dijon mustard

  7. 2 tablespoons fresh cilantro leaves -- minced **Cajun blackening spice mix**

  8. 1 tablespoon dried thyme

  9. 1 tablespoon dried oregano

  10. 1 tablespoon granulated garlic

  11. 1 tablespoon onion powder

  12. 1 tablespoon chili powder

  13. 1/2 tablespoon cayenne pepper

  14. 1/2 tablespoon ground cumin

  15. 1/2 tablespoon black pepper

  16. 1/2 tablespoon white pepper

  17. 1/2 teaspoon ground cinnamon

Instructions Jump to Ingredients ↑

  1. Preparation : 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 medium-high. 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. Recipe from THE BEST 125 LOW-FAT FISH and SEAFOOD DISHES by Susann Geiskopf-Hadler and Mindy Toomay


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