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Mediterranean-Style Red Snapper

Mediterranean-Style Red Snapper
This entree is both time-saving and nutritious. Seasoned with spices and served with a zesty sauce, it's a favorite at our house. —Josephine Piro, Easton, Pennsylvania
4 ServingsPrep/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 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 and onions in remaining oil
  • until crisp-tender. Add garlic; cook 1 minute longer. Stir in
  • tomatoes. Bring to a boil. Reduce heat; simmer, uncovered, for 3
© Taste of Home 2012

2 of 2

Mediterranean-Style Red Snapper (continued)

Directions (continued)

  • 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 lean meat, 1-1/2 fat, 1 vegetable.
Wine: Light-Bodied White Wine: Enjoy this recipe with a light-bodied white wine such as Sauvignon Blanc or Pinot Grigio.
© Taste of Home 2012