| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Seafood | Miamiherald, Fish, Diabetic | 2 | Servings | |
INGREDIENTS
| 1 | Red snapper(1 1/2 lb); boned and filleted with skin on | |
| 1/4 | ts | Salt |
| 1/8 | ts | Cayenne |
| 1 | ts | Olive oil |
| 1/2 | c | Diced red onion |
| 2 | cl | Garlic; minced |
| 1/2 | c | Chopped very ripe tomatoes |
| 1/4 | c | Red wine |
INSTRUCTIONS
Sprinkle the red snapper fillets with salt and cayenne. In a 9-inch heavy, nonstick skillet, heat olive oil. Add the onions and cook for about 2 minutes while stirring. Add the minced garlic, stir. Add the tomatoes and red wine. Cook at high heat until about to boil. Turn the heat down to a simmer. Place fillets, skin side down, on the tomato and onion mixture. Cover and cook 6 minutes. Uncover the skillet and remove fillets to a heated serving platter. Spoon sauce over fillets. Per serving: 322 cal; 53g pro, 6g carb, 6g fat (17%), 95 mg chol, 435mg sodium Exchanges: .9 veg, 5.6 meat, .5 fat Source: Miami Herald, 1/25/96 formatted by Lisa Crawford Posted to MM-Recipes Digest V3 #259 Date: 21 Sep 96 21:28:36 EDT From: "Lisabeth Crawford (Pooh)" <104105.1416@CompuServe.COM>
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