| | | | 2 |  | teaspoons paprika | | | | | 1 | | teaspoon dried oregano | | | | | 1 | | teaspoon dried thyme | | | | | 1/2 | | teaspoon cayenne pepper | | | | | 1 | | teaspoon sugar | | | | | 1 | | teaspoon salt | | | | | 1 | | teaspoon freshly ground black pepper | | | | | 6 | | four-ounce red-snapper fillets, with skin,with skin | | | | | 2 | | teaspoons extra-virgin olive oil | | | | | 1. In a small bowl, combine paprika, oregano, thyme, cayenne, sugar, salt, and black pepper. Set spice mixture aside. | | | | | 2. Place fillets on a clean, dry work surface, skin side up, and cut three to four shallow slits across skin to keep it from curling up while cooking. Turn fillets over, and sprinkle the top of each fillet with a heaping teaspoon of the reserved spice mixture; pat gently with hands to make spice mixture stick. Cover, and place in the refrigerator for 1 hour. | | | | | 3. Heat 1 teaspoon oil in a heavy skillet. When hot, but not smoking, add half the fillets, seasoned side down. Cook until well browned, about 2 minutes. Flip; cook until fish is cooked through, 2 to 3 minutes more. Carefully wipe skillet with a paper towel. Repeat with remaining oil and fillets; serve. | | | | | | Per serving: 134 calories, 3 g fat, 41 mg cholesterol, 2 g carbohydrate, 446 mg sodium, 23 g protein, 0 g dietary fiber. |
WW Points: 3
Cal: 134 ; Fat: 3 ; Fiber: 0 | | | | |
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