• Caribbean Red Snapper

    The fish can be served on top of the vegetables along with rice pilaf and garnished with parsley. Salmon or chicken breast can be used in place of red snapper.

    Nutrition Facts

    Serving Size 3 ounces red snapper with ¼ cup vegetables
    Calories 193
    Total Fat 11 g
    Total Carbohydrate 3 g
    Protein 22 g

    Servings and Times

    Servings 4

    Ingredients and Preparation

    Ingredients Measures
    Olive oil 2 tablespoons
    Medium onion, chopped 1
    Red pepper, chopped ½ cup
    Carrots, cut in strips ½ cup
    Garlic, minced 1 clove
    Dry white wine ½ cup
    Red snapper fillet ¾ pound
    Large tomato, chopped 1
    Pitted ripe olives, chopped 2 tablespoons
    Crumbled feta cheese or low-fat ricotta cheese 2 tablespoons
    Directions
    1. In a large skillet, heat olive oil over medium heat. Add onion, red pepper, carrot, and garlic. Sauté 10 minutes. Add wine and bring to boil. Push vegetables to one side of the pan.
    2. Arrange fillets in a single layer in center of skillet. Cover. Cook for 5 minutes.
    3. Add tomato and olives. Top with cheese. Cover. Cook for 3 minutes, or until fish is firm but moist.
    4. Transfer fish to serving platter; garnish with vegetables and pan juices.

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