Red Snapper Reddiabetic, fish 1 red snapper(1 1/2 lb); boned and filleted with s 1/4 teaspoon salt 1/8 teaspoon cayenne 1 teaspoon olive oil 1/2 cup diced red onion 2 centiliter garlic; minced 1/2 cup chopped very ripe tomatoes 1/4 cup red wine Sprinkle the red snapper fillets with salt and cayenne. In a 9-inch heavy, nonstick skillet, heat olive oil. Add the onions and cook for about 2 minutes while stirring. Add the minced garlic, stir. Add the tomatoes and red wine. Cook at high heat until about to boil. Turn the heat down to a simmer. Place fillets, skin side down, on the tomato and onion mixture. Cover and cook 6 minutes. Uncover the skillet and remove fillets to a heated serving platter. Spoon sauce over fillets. Per serving: 322 cal; 53g pro, 6g carb, 6g fat (17%), 95 mg chol, 435mg sodium Exchanges: .9 veg, 5.6 meat, .5 fat Source: Miami Herald, 1/25/96 formatted by Lisa Crawford |
