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Caribbean Red Snapper

Adapted from the National Diabetes Education Program, National Institutes of Health, Centers for Disease Control and Prevention, US Department of Health and Human Services

En Español (Spanish Version)

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 TOP

Servings

Ingredients and Preparation TOP

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
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.
Arrange fillets in a single layer in center of skillet. Cover. Cook for 5 minutes.
Add tomato and olives. Top with cheese. Cover. Cook for 3 minutes, or until fish is firm but moist.
Transfer fish to serving platter; garnish with vegetables and pan juices.

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