Here’s a great fish recipe I tweaked from a previous Weight Watchers recipe I found on line. The best thing about this recipe is it’s baked in a foil packet. Cooking in a foil packet allows all the juices and flavours to marry nicely together. Foil recipes can also be used while camping which my hubby and I do a lot of in the summer. It’s quick, easy and an all in one meal. Foil cooking also allows for a nice clean up after. Just toss the foil packet in the garbage when your done. This recipe serves 2 people (4.5 WW points/serving). When cooking for more guests make sure to adjust the ingredients for the right amount.
2 – 4 ounce snapper filets
20 small cherry tomatoes halfed
1 cup canned artichoke hearts without oil, drained and quartered
1 clove garlic sliced
2 tsp fresh lemon juice
2 tsp dried oregano
1 tsp dried thyme
1/4 tsp table salt
1/4 tsp black pepper, freshly ground
Preheat oven to 450ºF.
Tear off a 12-inch long piece of aluminum foil and place it on your work surface.
Place one fish fillet in the center of the foil and top with half the cherry tomatoes, artichoke hearts and garlic.
Add half the lemon juice, oregano, thyme, salt and pepper to each packet.
Bring the two long sides of the foil together over the fillet; fold and crimp closed.
Make sure the packet is completely sealed with no leaks or holes.
Transfer both packets to a large baking sheet and bake until hot and steaming, about 15-20 minutes.
Cool on the baking sheet 5 minutes then transfer each packet to an individual serving plate.
Honey Mustard Snapper? Yes, it sounds like an odd combination, but what a tasty recipe. My hubby and I were really quite surprise with how well this turned out. A great change from the usual fish recipes out there and jam packed full of flavour. Total weight watcher points is 5 for the fish and 1-2 tablespoons of sauce. Serve with a nice side salad or as we did green beans with a little miss dash herb and garlic seasonings.
2 (3-4 ounce) fillets Snapper
1 tbls Extra Virgin Olive Oil
2 tbls of Lemon Juice
2 tbls Rice Wine Vinegar
1 tbls of Honey
1 tsp of Mustard
1/4 cup of Green Onions
In a shallow bowl, mix together olive oil, lemon juice, rice vinegar, mustard, honey, green onions.
Heat a non-stick pan over medium heat.
Dip snapper fillets in marinade and let sit for 5 mins each side to make sure both sides are fully coated.
Place in pan and pour 1/2 of the marinade over top.
Cook for 2 to 3 minutes on each side.
Fish is cooked when you can flake it easily with a fork. Serve and Enjoy.
Tis the season for Christmas parties and over eating. The day after one of these shin digs usually leaves me feeling sluggish and completely unhealthy. So for supper on the following day I like to keep it simple and light. Here’s a super quick and fast dinner meal that will leave you feeling satisfied and help you get back on track to a healthier you. Here I have a 3.5 ounce snapper fillet lightly seasoned from save on foods. It’s resting against a half a cup of couscous (5 mins to make) and a nice salad to fill in the rest of the plate. Here I tossed in some celery and a few dried cranberries. The total points for this cleansing dinner is 5 WW points. Pair that with about 3 ounces of your favourite white wine and enjoy (wine not included in the points above). The total meal takes less than 30 mins to prepare.