Ingredients:

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   1 1/2  pounds        red snapper fillets
                        **aioli**
     1/4  cup           reduced-calorie mayonnaise
     1/4  cup           plain nonfat yogurt
   2      cloves        garlic -- minced
   2      tablespoons   fresh lime juice
   1      teaspoon      Dijon mustard
   2      tablespoons   fresh cilantro leaves -- minced
                        **Cajun blackening spice mix**
   1      tablespoon    dried thyme
   1      tablespoon    dried oregano
   1      tablespoon    granulated garlic
   1      tablespoon    onion powder
   1      tablespoon    chili powder
     1/2  tablespoon    cayenne pepper
     1/2  tablespoon    ground cumin
     1/2  tablespoon    black pepper
     1/2  tablespoon    white pepper
     1/2  teaspoon      ground cinnamon

Preparation:

To make the spice mix, place all spices in a small food processor work bowl and pulse to crumble and combine ingredients. Store in a covered jar. Whisk the aioli ingredients together in a small bowl until smooth; cover and refrigerate (it may be prepared ahead of time and refrigerated for several days). Preheat a coal or gas grill to medium-high. Pour the blackening mix onto a plate and dredge the snapper in it to evenly coat both sides. Place on the hot grill and cook 4 minutes. Turn and cook an additional 3 to 5 minutes, depending on the thickness of the fish. Fish is done when it separates easily when a fork is inserted and twisted in the thickest part. Serve immediately, passing the aioli. Recipe from THE BEST 125 LOW-FAT FISH and SEAFOOD DISHES by Susann Geiskopf-Hadler and Mindy Toomay