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Mediterranean-Style Red Snapper Recipe
Mediterranean-Style Red Snapper Recipe photo by Taste of Home

Mediterranean-Style Red Snapper Recipe

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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
TOTAL TIME: Prep/Total Time: 30 min.
MAKES:4 servings
TOTAL TIME: Prep/Total Time: 30 min.
MAKES: 4 servings

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

Nutritional 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.

Directions

  1. 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.
  2. 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 minutes or until liquid has evaporated. Serve with snapper. Sprinkle with olives and chives. Yield: 4 servings.
Originally published as Mediterranean-Style Red Snapper in Light & Tasty February/March 2007, p14

Nutritional 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.

Light-Bodied White Wine

Enjoy this recipe with a light-bodied white wine such as Sauvignon Blanc or Pinot Grigio.

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