Red Snapper With Leeks And Tomatoes
| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Sami | November 19 | 1 | Servings | |
INGREDIENTS
| 4 | Red snapper fillets, 5- to | |
| 6-ounce | ||
| 2 | T | Olive oil |
| 3 | Leeks, white and pale | |
| green parts only | ||
| thinly sliced | ||
| 2 | Garlic cloves, chopped | |
| 3/4 | lb | Plum tomatoes, chopped |
| 1 | T | Chopped fresh tarragon or 1 |
| teaspoon | ||
| dried | ||
| 2 | t | Balsamic vinegar |
| 1 | Fat, 0 Other Carbohydrates |
INSTRUCTIONS
Preheat oven to 350F. Sprinkle fish on both sides with salt and pepper; place in 13x9x2-inch glass baking dish. Heat oil in heavy large skillet over medium heat. Add leeks and garlic and saute until leeks are tender and beginning to brown, about 6 minutes. Add tomatoes and tarragon to skillet; stir until tomatoes soften, about 2 minutes. Mix in vinegar; season to taste with salt and pepper. Spoon leek mixture over fish fillets. Bake until fish fillets are just opaque in center, about 18 minutes. Makes 4 servings. Bon Appetit November 1999 Converted by MC_Buster. Per serving: 477 Calories (kcal); 29g Total Fat; (51% calories from fat); 7g Protein; 55g Carbohydrate; 0mg Cholesterol; 82mg Sodium Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 10 1/2 Vegetable; 0 Fruit; 5 Converted by MM_Buster v2.0n.
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Nutrition (calculated from recipe ingredients)
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Calories: 298
Calories From Fat: 261
Total Fat: 29.6g
Cholesterol: 0mg
Sodium: 11.4mg
Potassium: 264.4mg
Carbohydrates: 7.6g
Fiber: 1.7g
Sugar: 2.3g
Protein: 2.5g