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Roasted snapper with tomato relish (mccall)

Yield: 6 Servings

Ingredients:

• 2 tb Tapenade; (olive paste -available at speciality -food shops
• 1 tb Dijon mustard
• 6 Snapper fillets; skinned -3 1/4 lbs
• 2 Tomatoes; seeded diced
• 2 tb Fresh basil; chopped

Instructions:

MMMMM----------------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 1/4 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) |OLX$SOM| BBS: SWCREATE Conference: 46 COOKING Number: 38885 Reply-to: 0 Private: No Receipt: No Date: 1993-07-26 08:49 From: LAWRENCE KELLIE To: ALL Subject: RECIPE Flags:

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