Horseradish mixed with mayonnaise makes a zippy and creamy topping for snapper fillets. The fillets take about 5 minutes to cook on a sheet pan under the broiler.
I was delighted to find prewashed arugula at the market. It gives a bite to the pasta dish, for which I used corkscrew shaped pasta.
HELPFUL HINTS:
- Any type of fish fillet such as flounder, sole, tilapia can be used.
- Any short cut pasta such as penne can be used.
- Look for prewashed arugula available in most produce sections of the market. If unavailable buy regular arugula and wash and dry before use.
Horseradish-crusted Snapper
Yield 2 servings. Recipe by Linda Gassenheimer
2 tablespoons prepared horseradish
2 tablespoons reduced fat mayonnaise
Olive oil spray
3/4 pound snapper fillet
Salt and freshly ground black pepper
Preheat the broiler. Mix horseradish and mayonnaise together in a small bowl and set aside. Line a baking sheet with foil and spray with olive oil spray. Place snapper on the sheet. Sprinkle with salt and pepper to taste. Broil 3 minutes. Remove baking sheet from oven and turn snapper over. Spread horseradish mixture over the snapper. Return to boiler for 2 minutes. Remove the baking tray and divide the snapper in half. Place on two dinner plates.