In a small bowl, combine broth with lemon juice, lemon zest, garlic, tarragon, salt, pepper, and olive oil.
Arrange snapper fillets on a lightly oiled baking pan and brush generously with lemon/herb mixture (or pour it evenly over the top); broil until fillets are opaque throughout, 8 to 10 minutes.
Place 1/2 cup of spinach on each dinner plate and top with a snapper fillet, spooning any remaining sauce over the top (the heat will wilt the spinach perfectly!)
Serve immediately.
Notes
LC SERVING SUGGESTION: Serve sliced English cucumber and plum (Roma) tomatoes on the side.SERVING SUGGESTION: Add steamed new potatoes.KOSHER: No changes necessary.GLUTEN FREE: Make sure broth is gluten freeNUTRITION: per serving: 246 Calories; 9g Fat; 36g Protein; 3g Carbohydrate; 1g Dietary Fiber; 63mg Cholesterol; 609mg Sodium. Exchanges:0 Grain(Starch); 5 Lean Meat; 0 Vegetable; 0 Fruit; 1 1/2 Fat. Points:6