Red Snapper Red
Yield
servingsPrep
5 minCook
15 minReady
20 minLow in Saturated Fat, Trans-fat Free, Low Carb
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 ½ | pounds |
red snapper, whole fish
boned, filleted with skin on |
|
| ¼ | teaspoon |
salt
|
|
| ⅛ | teaspoon |
cayenne pepper
|
|
| 1 | teaspoon |
olive oil
|
|
| ½ | cup |
red onion
diced |
|
| 2 | cloves |
garlic
minced |
|
| ½ | cup |
tomatoes
chopped |
|
| ¼ | cup |
red wine
|
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 680.4 | g |
red snapper, whole fish
boned, filleted with skin on |
|
| 1.3 | ml |
salt
|
|
| 0.6 | ml |
cayenne pepper
|
|
| 5 | ml |
olive oil
|
|
| 118 | ml |
red onion
diced |
|
| 2 | cloves |
garlic
minced |
|
| 118 | ml |
tomatoes
chopped |
|
| 59 | ml |
red wine
|
*
|
Directions
Sprinkle the red snapper fillets with salt and cayenne.
In a 9 inch heavy, nonstick skillet, heat olive oil.
Add the onions and cook for about 2 minutes while stirring.
Add the minced garlic, stir.
Add the tomatoes and red wine.
Cook at high heat until about to boil.
Turn the heat down to a simmer.
Place fillets, skin side down, on the tomato and onion mixture.
Cover and cook 6 minutes.
Uncover the skillet and remove fillets to a heated serving platter.
Spoon sauce over fillets.
