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Mediterranean-Style Red Snapper Recipe

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“This entree is both time-saving and nutritious,” says Josephine Piro of Easton, Pennsylvania. “Seasoned with spices and served with a zesty sauce, it’s a favorite at our house.”

This recipe is:

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4 Servings
Prep/Total Time: 30 min.

Ingredients

1 teaspoon lemon-pepper seasoning
1/2 teaspoon garlic powder
1/2 teaspoon dried thyme
1/8 teaspoon cayenne pepper
4 red snapper fillets (6 ounces each)
2 teaspoons Crisco® Pure Olive Oil, divided
1/2 medium sweet red pepper, julienned
3 green onions, chopped
1 garlic clove, minced
1 can (14-1/2 ounces) diced tomatoes, undrained
1/2 cup chopped pimiento-stuffed olives
1/4 cup chopped ripe olives
1/4 cup minced chives

Directions

Combine the lemon-pepper, garlic powder, thyme and cayenne; rub over fillets. In a large nonstick skillet coated with cooking spray, cook fillets in 1 teaspoon oil over medium heat for 4-5 minutes on each side or until fish flakes easily with a fork. Remove and keep warm.
In the same pan, saute the red pepper, onions and garlic in remaining oil until crisp-tender. Stir in tomatoes. Bring to a boil. Reduce heat; simmer, uncovered, for 3 minutes or until liquid has evaporated. Serve with snapper. Sprinkle with olives and chives. Yield: 4 servings.

Nutrition Facts: 1 fillet with 1/3 cup tomato mixture and 3 tablespoons olives equals 258 calories, 9 g fat (1 g saturated fat), 60 mg cholesterol, 754 mg sodium, 10 g carbohydrate, 3 g fiber, 35 g protein. Diabetic Exchanges: 5 very lean meat, 1-1/2 fat, 1 vegetable.

Mediterranean-Style Red Snapper published in Light & Tasty February/March 2007, p14

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