Caribbean Red Snapper 3 carbs
Caribbean Red Snapper
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
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.
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.
Makes 4 servings.
Calories 193, Carbohydrate 3 grams, Protein 22 grams, Fat 11 grams.