Creole Red Snapper
Per ServingCreole Red Snapper |
||
|---|---|---|
| Makes: 4 | ||
| Calories | 141 | |
| Fat | 2 | g |
| Saturated Fat | 0.3 | g |
| Carbohydrate | 6 | g |
| Fiber | 1 | g |
| Sugars | 5 | g |
| Cholesterol | 41 | mg |
| Sodium | 289 | mg |
| Protein | 24 | g |
| Choices: Vegetable 1, Lean Meat 3 | ||
Ingredients
| Nonstick cooking spray | ||
| 1/4 | cup | frozen chopped onion |
| 1/4 | cup | frozen chopped green pepper |
| 1 | tsp. | minced garlic |
| 1 | 14.5-oz. can diced tomatoes, undrained | |
| 2 | tsp. | Worcestershire sauce |
| 2 | tsp. | red wine vinegar |
| 1/2 | tsp. | basil |
| 4 | red snapper fillets (4 oz. each) |
Directions
- Spray a large skillet with nonstick cooking spray and heat over medium-high heat until hot. Add onion, green pepper, and garlic. Sauté until tender, stirring frequently.
- Add tomatoes with juice, Worcestershire sauce, vinegar, and basil. Bring to a boil. Add fish fillets, spooning tomato mixture over the fish to make sure each fillet is coated.
- Reduce heat and simmer, covered, for 10 to 12 minutes or until fish flakes easily with a fork.
