Caribbean Red Snapper
2 tablespoons olive oil
1 medium onion, chopped
1/2 cup chopped red pepper
1/2 cup carrots, cut in strips
1 clove garlic, minced
1/2 cup dry white wine
3/4 lb. red snapper fillet
1 large tomato, chopped
2 tablespoons pitted ripe olives, chopped
2 tablespoons crumbled feta cheese or low-fat ricotta cheese
In a large skillet, heat olive oil over medium heat. Add onion, red
pepper, carrot, and garlic; saute 10 minutes. Add wine and bring to boil.
Push vegetables to one side of the pan. Arrange fillets in a single layer
in center of skillet. Cover; cook for 5 minutes. Add tomato and olives.
Top with cheese. Cover; cook 3 minutes, or until fish is firm but moist.
Transfer fish to serving platter; garnish with vegetables and pan juices.
Makes 4 servings.
Calories 193, Carbohydrate 3 grams, Protein 22 grams, Fat 11 grams.
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