For dressing: 2 teaspoons gf dijon mustard 1 Tablespoon shallots, minced 2 Tablespoons fresh lemon juice 6 Tablespoons olive oil
For fish: 2 large tomatoes, each cut into 8 slices Salt and pepper 4 handfuls baby spinach leaves 16 small, fresh basil leaves 2 Tablespoons olive oil for frying fish 4 red snapper filets
For garnish: 2 Tablespoons chives, chopped
Directions
In a small bowl combine dijon mustard, shallots, lemon juice and olive oil; whisk until blended.
Preheat broiler.
Sprinkle tomato slices with salt and pepper and place on a baking sheet. Broil until browned, being careful not to burn.
Place 4 tomato slices on each plate and top with a handful of spinach and 4 basil leaves.
Heat a large non-stick skillet over medium-high heat. Season filets with salt and pepper.
Add oil to skillet and when hot, add fish. Sauté until browned on both sides, about 3-4 minutes per side.
Place filets on top of spinach and drizzle with dressing. Sprinkle with chives and serve immediately.
Tips
This is a quick, low-fat and delightfully gourmet dish, that you can prepare in a snap.
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