Mediterranean-Style Red Snapper

By carvalhohm

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

Details

Servings 4
Adapted from tasteofhome.com

Preparation

Step 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.

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.

1 fillet with 1/3 cup tomato mixture and 3 tablespoons olives equals 258 calories, 9 g fat (1 g saturated fat), 60 mg cholesterol, 754 mg sodium, 10 g carbohydrate, 3 g fiber, 35 g protein. Diabetic Exchanges: 5 lean meat, 1-1/2 fat, 1 vegetable.