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Zippy Tomato-Topped Snapper Recipe
Zippy Tomato-Topped Snapper Recipe photo by Taste of Home

Zippy Tomato-Topped Snapper Recipe

Publisher Photo
Seafood fans will be more than satisfied by Mary Anne Zimmerman's pleasantly zesty entree for two. “Serve the fish fillets with a salad and baked potato, and it's a balanced meal in itself,” she notes from Silver Springs, Florida.
TOTAL TIME: Prep: 10 min. Bake: 25 min.
MAKES:2 servings
TOTAL TIME: Prep: 10 min. Bake: 25 min.
MAKES: 2 servings

Ingredients

  • 1 red snapper fillet (3/4 pound), cut in half
  • 3/4 teaspoon lemon-pepper seasoning
  • 1/8 teaspoon salt
  • 1/2 cup canned diced tomatoes and green chilies
  • 2 tablespoons chopped onion
  • 2 tablespoons chopped celery
  • 1 tablespoon minced fresh parsley
  • 1/8 teaspoon celery seed

Nutritional Facts

1 serving equals 179 calories, 2 g fat (trace saturated fat), 60 mg cholesterol, 643 mg sodium, 4 g carbohydrate, 1 g fiber, 34 g protein. Diabetic Exchange: 5 lean meat.

Directions

  1. Sprinkle both sides of red snapper with lemon-pepper and salt. Place in a greased 11-in. x 7-in. baking dish.
  2. Combine the tomatoes, onion, celery, parsley and celery seed; spoon over snapper.
  3. Cover and bake at 350° for 25-30 minutes or until fish flakes easily with a fork. Yield: 2 servings.
Originally published as Zippy Tomato-Topped Snapper in Country Woman March/April 2007, p32

Nutritional Facts

1 serving equals 179 calories, 2 g fat (trace saturated fat), 60 mg cholesterol, 643 mg sodium, 4 g carbohydrate, 1 g fiber, 34 g protein. Diabetic Exchange: 5 lean meat.

Light-Bodied White Wine

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

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