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Mediterranean-Style Red Snapper

This entree is a nutritious time-saver. Seasoned with spices and served with a zesty sauce, it's a favorite at our house. —Josephine Piro, Easton, Pennsylvania
  • Total Time
    Prep/Total Time: 30 min.
  • Makes
    4 servings

Ingredients

  • 1 teaspoon lemon-pepper seasoning
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon dried thyme
  • 1/8 teaspoon cayenne pepper
  • 4 red snapper fillets (6 ounces each)
  • 2 teaspoons olive oil, divided
  • 1/2 medium sweet red pepper, julienned
  • 3 green onions, chopped
  • 1 garlic clove, minced
  • 1 can (14-1/2 ounces) diced tomatoes, undrained
  • 1/2 cup chopped pimiento-stuffed olives
  • 1/4 cup chopped ripe olives
  • 1/4 cup minced chives

Directions

  • Combine the lemon pepper, garlic powder, thyme and cayenne; rub over fillets. In a large nonstick skillet coated with cooking spray, cook fillets in 1 teaspoon oil over medium heat for 4-5 minutes on each side or until fish flakes easily with a fork. Remove and keep warm.
  • In the same pan, saute the red pepper and onions in remaining oil until crisp-tender. Add garlic; cook 1 minute longer. Stir in tomatoes. Bring to a boil. Reduce heat; simmer, uncovered, for 3 minutes or until liquid has evaporated. Serve with snapper. Sprinkle with olives and chives.
Nutrition Facts
1 each: 258 calories, 9g fat (1g saturated fat), 60mg cholesterol, 754mg sodium, 10g carbohydrate (4g sugars, 3g fiber), 35g protein. Diabetic Exchanges: 5 lean meat, 1-1/2 fat, 1 vegetable.
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