Red snapper red

Yield: 2 Servings

Measure Ingredient
1 \N 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

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

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