By Linda Gassenheimer, Tribune News Service Horseradish mixed with mayonnaise makes a zippy and creamy topping for snapper fillets. The fillets take about 5 minutes to cook on a sheet pan under the broiler. Related Articles Restaurants Food and Drink | Don’t shun pinot grigio! The good versions of wines you think are bad Restaurants Food and Drink | 3 recipes to help you through the busy holiday season Restaurants Food and Drink | Roasted orange delivers big flavor in this smoky chicken traybake Restaurants Food and Drink | Halcyon Ledges in Perry Township marking first anniversary Restaurants Food and Drink | Winter can be a time of culinary abundance. Experts share tips on eating nutritiously I was delighted to find prewashed arugula at the market. It gives a bite to the pasta dish, for which I used corkscrew shaped pasta. HELPFUL HINTS: Any type of fish fillet such as flounder, sole, tilapia can be used. Any short cut pasta such as penne can be used. Look for prewashed arugula available in most produce sections of the market. If unavailable buy regular arugula and wash and dry before use. COUNTDOWN: Place water for pasta on to boil. Preheat the broiler. Prepare all the ingredients. Make pasta dish and set aside. Broil snapper. SHOPPING LIST: To buy: 3/4 pound snapper fillet, 1 bottle reduced-fat mayonnaise, 1 bottle prepared horseradish, 1 can olive oil spray, 1 package rotelle (corkscrew) pasta, 1 piece Parmesan cheese, 1 package arugula (prewashed if available). Staples: olive oil, garlic, salt and black peppercorns. Horseradish Crusted Snapper Yields 2 servings. Recipe by Linda Gassenheimer INGREDIENTS 2 tablespoons prepared horseradish 2 tablespoons reduced fat mayonnaise Olive oil spray 3/4 pound snapper fillet Salt and freshly ground black pepper DIRECTIONS Preheat the broiler. Mix horseradish and mayonnaise together in a small bowl and set aside. Line a baking sheet with foil and spray with olive oil spray. Place snapper on the sheet. Sprinkle with salt and pepper to taste. Broil 3 minutes. Remove baking sheet from oven and turn snapper over. Spread horseradish mixture over the snapper. Return to boiler for 2 minutes. Remove the baking tray and divide the snapper in half. Place on two dinner plates. Per serving: 242 calories (35 percent from fat), 9.4 g fat (1.3 g saturated, 2.9 g monounsaturated), 60 mg cholesterol, 35.2 g protein, 3.2 g carbohydrates, 0.5 g fiber, 278 mg sodium. Arugula Pasta Yields 2 servings. Recipe by Linda Gassenheimer INGREDIENTS 1/4 pound rotelle or corkscrew pasta 1 tablespoon olive oil 1/4 pound prewashed arugula (about 5 cups) 4 garlic cloves, crushed Salt and freshly ground black pepper 2 tablespoons grated Parmesan cheese DIRECTIONS Bring a large pot 3/4 full of water to a boil and add pasta. Cook 9 minutes. Heat olive oil in a skillet over medium-high heat. Add the arugula and garlic. Toss 1 minute. Remove 2 tablespoons of the pasta water and add to the skillet. Drain the pasta and add to the skillet. Toss all of the ingredients together. Add salt and pepper to taste. Sprinkle Parmesan cheese on top. Divide in half and serve with the snapper. Per serving: 313 calories (27 percent from fat), 9.4 g fat (2.0 g saturated, 3.7 g monounsaturated), 4 mg cholesterol, 10.5 g protein, 47.0 g carbohydrates, 2.8 g fiber, 108 mg sodium. ©2024 Tribune Content Agency, LLC