Fish Fillets With Tomatoes And Black Olives

By á-174942

Ingredients

• 1 tablespoon olive oil
• 1 small onion chopped
• 10 Greek olives pitted, chopped
• 2 plum tomatoes chopped
• 2 tablespoons capers
• 2 garlic cloves pressed
• 1/2 cup dry red wine
• 1 pinch dried hot red pepper flakes (optional)
• 4 tablespoons butter
• 2 pounds red snapper fillets

Details

Servings 4

Preparation

Step 1

Heat oil in a large skillet over medium heat until very hot. Add onion and olives. Cook, stirring occasionally, 3 minutes, or until onion is transparent. Add tomatoes, capers, garlic, wine, and red pepper flakes, if using. Bring to a boil; reduce heat, and simmer 5 minutes.

Meanwhile, melt butter in another large skillet over medium heat. Cook snapper (in batches, if necessary) 2 minutes per side or until lightly browned. Transfer snapper fillets to tomato mixture in the skillet, cover, and cook over medium heat 3 to 4 minutes, just until fish is cooked through. Serve immediately.

This recipe yields 4 servings.

Carbohydrates: 4.5 grams
Net Carbs: 3.5 grams
Fiber: 1 grams
Protein: 32 grams
Fat: 18 grams
Calories: 333