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.
|Serving Size||3 ounces red snapper with ¼ cup vegetables|
|Total Fat||11 g|
|Total Carbohydrate||3 g|
|Olive oil||2 tablespoons|
|Medium onion, chopped||1|
|Red pepper, chopped||½ cup|
|Carrots, cut in strips||½ cup|
|Garlic, minced||1 clove|
|Dry white wine||½ cup|
|Red snapper fillet||¾ pound|
|Large tomato, chopped||1|
|Pitted ripe olives, chopped||2 tablespoons|
|Crumbled feta cheese or low-fat ricotta cheese||2 tablespoons|
- 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 for 3 minutes, or until fish is firm but moist.
- Transfer fish to serving platter; garnish with vegetables and pan juices.