Jason's Cajun Red Snapper
| Makes 4 SERVINGS |
| 1 1/4 pounds red snapper fillets |
| 1 tablespoon paprika |
| 1 teaspoon garlic powder |
| 1 teaspoon onion powder |
| 1 teaspoon freshly ground pepper |
| 1 teaspoon ground white pepper |
| 1 teaspoon dried oregano leaves, crumbled |
| 1/2 teaspoon dried thyme leaves, crumbled |
| 4 teaspoons reduced-calorie margarine |
| 2 tablespoons fresh lemon juice |
| 1 tablespoon chopped chives |
| 1 lemon, cut into wedges |
| 1. Preheat the grill; place the grill rack 5" from the coals. |
| 2. Spray a double-thickness sheet of heavy-duty foil with nonstick cooking spray; place the snapper, skin-side down, in the center. Fold up the edges to make a pan. In a small bowl, mix the paprika, garlic powder, onion powder, ground pepper, cayenne, white pepper, oregano, salt and thyme. Spread the margarine on the fish; sprinkle with the spice mixture, lemon juice and chives. |
| 3. Transfer the foil to the grill rack. Cover the grill, opening the top and bottom flues slightly. Cook the snapper until just opaque in the center. 10-15 minutes. Serve with the lemon wedges. |
| Per serving: 175 Calories, 4 g Total Fat, 1 g Saturated Fat, 52 mg Cholesterol, 400 mg Sodium 4 g Total Carbohydrate, 1 g Dietary Fiber, 30 g Protein, 65 mg Calcium. |
| POINTS per serving 4 |