• 4 skinless red snapper fillets, about 6 ounces each
• 1 Tbs. plus 1 tsp. blackened spice seasoning blend
• 1 Tbs. plus 1 tsp. unsalted butter, melted
• 1/4 cup lemon juice

In a well ventilated area, heat a heavy nonstick skillet over medium high heat 10 minutes, until very hot. Pan is correct temperature if a drop of water evaporates almost immediately when dropped on surface. Sprinkle seasoning over both sides of fish to coat well. Cook fish in hot pan 2-3 minutes, until bottom is dark brown. Without spilling butter into pan, carefully drizzle 1/2 tsp. butter over each fillet. Gently turn fish over. Carefully drizzle blackened side of fish with remaining butter. Cook 2-3 minutes, until underside is dark brown and fish is opaque throughout. Serve immediately drizzled with lemon juice.

Per serving: calories 261, fat 6.8g, 24% calories from fat, cholesterol 91mg, protein 45.0g, carbohydrates 2.7g, fiber 0.6g, sugar 0.9g, sodium 141mg, diet points 6.2.

Dietary Exchanges: Milk: 0.0, Vegetable: 0.0, Fruit: 0.1, Bread: 0.0, Lean meat: 0.0, Fat: 0.8, Sugar: 0.0, Very lean meat protein: 6.5

  view detailed nutritional information

The recommended wines are: Riesling, Zinfandel, or Chablis.