Broiled Snapper Collar with Veggies Sheet Pan Dinner
4 Louisiana red snapper collars, about 1 ½ lb
2 yellow squash, sliced
1 bell pepper, cut in larges pieces
1 red bell pepper, cut in large pieces
2 lemons, sliced, divided
2 Tbsp olive oil
1 tsp Cajun180 Trinity seasoning blend
¼ tsp sea salt
Line sheet pan with aluminum foil and spray with non-stick cooking spray. Layer sliced vegetables, and half of the lemon slices. Lightly spritz with olive oil, and a sprinkling of Cajun180 Trinity Seasoning blend.
Lightly rub snapper collars with oil; sprinkle with salt. Layer, skin side down, on top of vegetables, and top with remaining lemon slices.
Broil, rotating pan as needed to ensure even browning, until fish begins to brown, 5-7 minutes.
Flip collars and broil, watching carefully to prevent burning, until skin crisps and caramelizes, about 6 minutes.
Serve snapper collar, skin side up, over roasted vegetables.
293 calories. 8g fat (1g saturated fat, 53mg cholesterol.) 216mg sodium. 19g carbohydrates (5g fiber, 9g sugar.) 32g protein.
Lower fat: Recipe is lower in fats as is. Of the fat in the dish, 5g is heart-healthy monounsaturated fats.
Lower carbohydrate: The carbohydrates in the dish are sourced from vegetables. To reduce total carbohydrates, serve snapper collar with 1 c wilted spinach. 252 calories. 7g fat (1g saturated fat, 53mg cholesterol.) 302mg sodium. 8g carbohydrates (3g fiber, 1g sugar.) 33g protein.
Lower sodium: Recipe is lower in sodium as is.
Dairy-free: Recipe is considered dairy-free.
Gluten-free: Recipe is considered gluten-free.