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Red Snapper for Two

 Red Snapper for Two
This is a fast and easy recipe plus it’s low fat and healthy. Add a tossed salad and some hard bread and you have a gourmet meal. Plus, the cook can plate the meal from the casserole dish, leaving only two cooking utensils to clean.—Joy Adcock, Amarillo, Texas
2 ServingsPrep: 20 min. Bake: 15 min.


  • 1/4 cup chopped onion
  • 1 garlic clove, minced
  • 2 teaspoons olive oil
  • 1/2 cup chopped fresh mushrooms
  • 1 medium tomato, chopped
  • 1/4 cup white wine or chicken broth
  • 1/4 teaspoon salt
  • 1/4 teaspoon dried basil
  • 1/4 teaspoon dried oregano
  • Dash pepper
  • 2 red snapper fillets (8 ounces each)
  • 2 teaspoons grated Parmesan cheese
  • 1 tablespoon minced fresh parsley


  • In a small saucepan, saute onion and garlic in oil for 1 minute. Stir
  • in mushrooms and tomato; cook 3 minutes longer. Stir in the wine,
  • salt, basil, oregano and pepper. Bring to a boil. Reduce heat;
  • simmer, uncovered, for 7-11 minutes or until sauce is thickened.
  • Place fish in a greased 13-in. x 9-in. baking dish; top with sauce.
  • Sprinkle with cheese. Bake, uncovered, at 400° for 12-18 minutes
  • or until fish flakes easily with a fork. Sprinkle with parsley.
  • Yield: 2 servings.

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Red Snapper for Two (continued)

Nutritional Facts: 1 fillet equals 297 calories, 8 g fat (2 g saturated fat), 73 mg cholesterol, 416 mg sodium, 7 g carbohydrate, 2 g fiber, 43 g protein. Diabetic Exchanges: 6 lean meat, 1 vegetable, 1 fat.
Wine: Full-Bodied White Wine: Enjoy this recipe with a full-bodied white wine such as Chardonnay or Viognier.