Low-Fat Baked Red Snapper With Callaloo
2 pounds whole-dressed red snapper
juice from 1 lemon or lime
1/2 teaspoon black pepper
2 teaspoons canola oil
1 onion, halved and sliced
2 cloves garlic, minced
2 teaspoons snipped fresh thyme or 3/4 t dried
1 cup canned callaloo, drained, or 8 oz torn fresh callaloo, spinach or kale
Place fish in large, shallow baking dish. Sprinkle with lemon juice
and pepper. Drizzle with one teaspoon oil.
Saute onions, garlic and thyme until tender, three to four minutes,
in remaining oil. Add callaloo and sauti until greens are wilted,
three to four minutes. Cool slightly and stuff fish. Cover tightly
with foil. Bake at 400 degrees until flesh is opaque and flakes
easily with a fork, about 20 minutes. Makes 4 servings.