| 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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