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Caribbean Red Snapper
(makes 4 servings)
2 tablespoons olive oil
1 medium onion, chopped
½ cup chopped red pepper
½ cup carrots, cut in strips
1 clove garlic, minced
½ cup dry white wine
¾ pound red snapper fillet
1 large tomato, chopped
2 tablespoons pitted ripe olives, chopped
2 tablespoons crumbled feta cheese or low-fat ricotta cheese
1. In a large skillet, heat olive oil over medium heat. Add onion, red pepper,
carrot and garlic; sauté 10 minutes. Add wine and bring to boil. Push
vegetables to one side of the pan.
2. Arrange fillets in a single layer in the center of the skillet. Cover; cook
for 5 minutes.
3. Add tomato and olives. Top with cheese. Cover; cook 3 minutes, or until fish
is firm but moist.
4. Transfer fish to serving platter; garnish with vegetables and pan juices.
Carbohydrate 3 grams
Protein 22 grams
Fat 11 grams
Daily servings according to the Diabetes Food Guide Pyramid:
Serving from vegetable group 1
Serving from meat group ½
Serving from fat 1 ½
National Diabetes Education Program from the National Institute of Diabetes and Digestive Disorders