Snapper with Sautéed Tomato-Pepper Sauce

Name: Snapper with Sautéed Tomato-Pepper Sauce
Prep time: 8 min
Yield: 4
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

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Prep 8 min
Total 0 min
Ingredients 7
Servings 4

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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 Information

120 Calories, 1 1/2g Total Fat, 22g Protein, 5g Total Carbohydrate, 2g Sugars

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.

More About This Recipe

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