Title: Roasted Snapper with Tomato Relish
Categories: Relish Seafood
Yield: 6 Servings

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
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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