Red snapper red
2 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | Red snapper(1 1/2 lb); boned and filleted with skin on | |
| ¼ | teaspoon | Salt |
| ⅛ | teaspoon | Cayenne |
| 1 | teaspoon | Olive oil |
| ½ | cup | Diced red onion |
| 2 | cloves | Garlic; minced |
| ½ | cup | Chopped very ripe tomatoes |
| ¼ | cup | Red wine |
Directions
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, 5⅗ meat, ½ fat Source: Miami Herald, 1/25/96 formatted by Lisa Crawford