- 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
- 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 minutes or until liquid has evaporated. Serve with snapper. Sprinkle with olives and chives. Yield: 4 servings.
Light-Bodied White Wine
Enjoy this recipe with a light-bodied white wine such as Sauvignon Blanc or Pinot Grigio.
Reviews for Mediterranean-Style Red Snapper
"Very flavorful recipe! I used tilapia loins instead of the red snapper and the family loved it; I can't wait to make it again!"
"I love red snapper, but my third son is deathly allergic to seafood, so this is one we will not serve if he's here for dinner. It's delicious though, and one we'd love to have way more often."