Ingredients

3 tablespoons country-style Dijon mustard
3 tablespoons reduced-fat Italian dressing
Four 6-ounce red snapper fillets
Cooking spray
1/2 cup chopped onion
10-ounce package fresh spinach (about 10 cups)
1 cup chopped red or yellow tomato
4 lemon wedges

Directions

Preheat broiler.

Combine mustard and dressing, stirring with a whisk.

Arrange fish, skin side down, on a foil-lined baking sheet coated with cooking spray. Brush half of mustard mixture over fish. Broil fish 8 minutes or until fish flakes easily when tested with a fork.

While fish cooks, combine onion and remaining mustard mixture in a large nonstick skillet over medium heat. Cover and cook 2 minutes. Add half of spinach; cover and cook 1 minute or until spinach wilts. Add remaining spinach and tomato; cover and cook 1 minute or until spinach wilts. Stir well to combine.

Serve fish over spinach mixture; serve with lemon wedges.

Makes 4 servings (serving size: 1 fish fillet, about 3/4 cup spinach mixture, and 1 lemon wedge).

Nutrition information per serving: 227 cal., 6.5 g total fat (1 g saturated), 33.5 g pro., 8.4 g carbo., 2.5 g fiber, 136 mg chol., 588 mg sodium.