Caribbean Red SnapperEn Español (Spanish Version)
The fish can be served on top of the vegetables along with rice pilaf and garnished with parsley. Salmon or chicken breast can be used in place of red snapper.
Serving Size3 ounces red snapper with ¼ cup vegetablesCalories
11 gTotal Carbohydrate
22 gServings4IngredientsMeasuresOlive oil2 tablespoonsMedium onion, chopped1Red pepper, chopped½ cupCarrots, cut in strips½ cupGarlic, minced1 cloveDry white wine½ cupRed snapper fillet¾ poundLarge tomato, chopped1Pitted ripe olives, chopped2 tablespoonsCrumbled feta cheese or low-fat ricotta cheese2 tablespoonsDirectionsIn a large skillet, heat olive oil over medium heat. Add onion, red pepper, carrot, and garlic. Sauté 10 minutes. Add wine and bring to boil. Push vegetables to one side of the pan.Arrange fillets in a single layer in center of skillet. Cover. Cook for 5 minutes.Add tomato and olives. Top with cheese. Cover. Cook for 3 minutes, or until fish is firm but moist.Transfer fish to serving platter; garnish with vegetables and pan juices.