Caribbean Red Snapper

By John Crowley

  • 2 tablespoons olive oil

  • 1 medium onion, chopped

  • 1/2 cup chopped red pepper

  • 1/2 cup carrots, cut in strips

  • 1 clove garlic, minced

  • 1/2 cup dry white wine

  • 3/4 lb. red snapper fillet

  • 1 large tomato, chopped

  • 2 tablespoons pitted ripe olives, chopped

  • 2 tablespoons crumbled feta cheese or low-fat ricotta cheese

  1. 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.

  2. In a large skillet, heat olive oil over medium heat. Add onion, red pepper, carrot, and garlic; saute 10 minutes. Add wine and bring to boil. Push vegetables to one side of the pan.

  3. Arrange fillets in a single layer in center of skillet. Cover; cook for 5 minutes.

  4. Add tomato and olives. Top with cheese. Cover; cook 3 minutes, or until fish is firm but moist.

  5. Transfer fish to serving platter; garnish with vegetables and pan juices.

Nutritional Facts

Serving size 3 ounces red snapper with 1/4 cup vegetables
Calories 193
Carbohydrate 3 grams
Protein 22 grams
Fat 11 grams

dinner caribbean skillet white wine feta cheese fish and seafood fish red snapper omega 3 low carb main dish anti inflammatory

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