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
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