2 tablespoons olive oil
1 medium onion, chopped
½ cup chopped red pepper
½ cup carrots, cut in strips
1 clove garlic, minced
½ cup dry white wine
¾ lb. red snapper fillet
1 large tomato, chopped
2 tablespoons pitted ripe olives, chopped
2 tablespoons crumbled feta cheese or low-fat ricotta cheese
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 3 minutes, or until fish is firm but moist.
Transfer fish to serving platter; garnish with vegetables and pan juices.
- Serving size
- 3 ounces red snapper with ¼ cup vegetables