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 Size 3 ounces red snapper with ¼ cup vegetables
Total Fat 11 g
Total Carbohydrate 3 g
Protein 22 g
Ingredients and Preparation
Olive oil 2 tablespoons
Medium onion, chopped 1
Red pepper, chopped ½ cup
Carrots, cut in strips ½ cup
Garlic, minced 1 clove
Dry white wine ½ cup
Red snapper fillet ¾ pound
Large tomato, chopped 1
Pitted ripe olives, chopped 2 tablespoons
Crumbled feta cheese or low-fat ricotta cheese 2 tablespoons
- In 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.