One Dish Red Snapper Surprises

This past weekend Aubrey went fishing with my dad, brother, and uncle. They maxed out on red snapper, and Aubrey even caught a Mahi Mahi and Grouper. When they got back from their fishing trip, the women (my aunt, cousin, and me) cooked supper. Since there was more red snapper than any other fish, that's what we cooked. The recipe below is originally for Salmon, but it works beautifully with flaky white fish, as well. I'll definitely be cooking this again. It's one of my favorite fish recipes that I've ever had. It's a simple and sophisticated meal, and you don't even have to mess up pots and pans while making it.

Ingredients:
2 cups cooked couscous
1/3 cup coarsely chopped cashews
1/2 cup chopped green onions
4 cups fresh baby spinach, divided
4 (6-ounce) red snapper fillets (you can use any white flaky fish or Salmon)
Salt and pepper, to taste
1/4 cup sherry or cooking sherry
2 Tablespoons low-sodium soy sauce
1 teaspoon sesame oil
1 Tablespoon grated fresh ginger or 1 teaspoon ground ginger

Directions:
Preheat oven to 375-degrees. Tear off four sheets of heavy foil.

In a bowl, combine couscous, cashews, and green onions. Divide couscous mixture onto each foil square. Top each with 1 cup of spinach and a red snapper fillet. Season to taste.

In a small bowl, whisk together remaining ingredients. Pour evenly over red snapper.

Roll up edges of the foil to seal and place on a baking sheet. Bake for 25 minutes or until red snapper flakes easily with a fork.
Yield: 4 servings

Nutritional Info per serving (if using Salmon): 389 calories; 13g fat; 88mg cholesterol; 452mg sodium; 25mg carbohydrate; 3g dietary fiber; 1g sugars; 40g protein

Source: adapted from Trim & Terrific Gulf Coast Favorites by Holly Clegg