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Snapper with Sautéed Tomato-Pepper Sauce

Snapper with Sautéed Tomato-Pepper Sauce
  • Prep 8 min
  • Total 0 min
  • Ingredients 7
  • Servings 4
For a slightly sweeter-tasting sauce, use a red, yellow or orange bell pepper.

Ingredients

  • 1 lb red snapper, cod or other medium-firm fish fillets (1/2 inch thick)
  • 1 large tomato, chopped (1 cup)
  • 1 small green bell pepper, chopped (1/2 cup)
  • 1 small onion, sliced
  • 2 tablespoons finely chopped fresh cilantro or parsley
  • 1/4 teaspoon salt
  • 1/4 cup dry white wine or chicken broth

Directions

  • 1
    If fish fillets are large, cut into 4 serving pieces. Heat 10-inch nonstick skillet over medium heat.
  • 2
    Arrange fish, skin sides down, in single layer in skillet. Cook uncovered 4 to 6 minutes, turning once, until fish flakes easily with fork. Remove fish to warm platter; keep warm.
  • 3
    In same skillet, cook remaining ingredients except wine over medium heat 3 to 5 minutes, stirring frequently, until bell pepper and onion are crisp-tender. Stir in wine; cook about 1 minute or until hot. Spoon tomato mixture over fish.

Nutrition Facts

Serving Size: 1 Serving
Calories
120
Calories from Fat
15
Total Fat
1 1/2g
2%
Saturated Fat
0g
0%
Trans Fat
0g
Cholesterol
60mg
20%
Sodium
250mg
10%
Potassium
480mg
14%
Total Carbohydrate
5g
2%
Dietary Fiber
1g
5%
Sugars
2g
Protein
22g
% Daily Value*:
Vitamin A
10%
10%
Vitamin C
20%
20%
Calcium
2%
2%
Iron
4%
4%
Exchanges:
0 Starch; 0 Fruit; 0 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 1 Vegetable; 3 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 0 Fat;
Carbohydrate Choice
1/2
*Percent Daily Values are based on a 2,000 calorie diet.

  • For a slightly sweeter-tasting sauce, use a red, yellow or orange bell pepper.
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