Mediterranean-Style Red Snapper Recipe

4.5 2 3
Mediterranean-Style Red Snapper Recipe
Mediterranean-Style Red Snapper Recipe photo by Taste of Home
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Mediterranean-Style Red Snapper Recipe

Read Reviews
4.5 2 3
Publisher Photo
This entree is a nutritious time-saver. Seasoned with spices and served with a zesty sauce, it's a favorite at our house. —Josephine Piro, Easton, Pennsylvania
MAKES:
4 servings
TOTAL TIME:
Prep/Total Time: 30 min.
MAKES:
4 servings
TOTAL TIME:
Prep/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 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 each: 258 calories, 9g fat (1g saturated fat), 60mg cholesterol, 754mg sodium, 10g carbohydrate (4g sugars, 3g fiber), 35g protein. Diabetic Exchanges: 5 lean meat, 1-1/2 fat, 1 vegetable.

  • 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
  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

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MY REVIEW
lildebcupcake User ID: 4947216 69698
Reviewed Mar. 14, 2010

"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!"

MY REVIEW
tkarinas User ID: 4389335 155980
Reviewed Feb. 26, 2010

"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."

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