Red Snapper Red Recipe
Yield: 2 ServingsRecipe by luhu.jp
Ingredients:
1: Red snapper(1 1/2 lb), boned and filleted with skin on
1/4 tsp: Salt,
1/8 tsp: Cayenne,
1 tsp: Olive oil,
1/2 cup: Diced red onion,
2 centiliter: Garlic, minced
1/2 cup: Chopped very ripe tomatoes,
1/4 cup: 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.
Per serving: 322 cal; 53g pro, 6g carb, 6g fat (17%),
95 mg chol, 435mg sodium Exchanges: .9 veg, 5.6 meat, .5 fat
Source: Miami Herald, 1/25/96 formatted by Lisa Crawford
Source from luhu.jp
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.
Per serving: 322 cal; 53g pro, 6g carb, 6g fat (17%),
95 mg chol, 435mg sodium Exchanges: .9 veg, 5.6 meat, .5 fat
Source: Miami Herald, 1/25/96 formatted by Lisa Crawford
Source from luhu.jp