Caribbean Red Snapper/Pargo rojo caribeño
This Caribbean red snapper dish can be served on top of vegetables along with whole-grain rice and garnished with parsley. Salmon or chicken breast can be used in place of red snapper.
Serves 2
Caribbean Red Snapper Ingredients
- 2 T olive oil
- 1 medium onion, chopped
- 1/2 c. red pepper, chopped
- 1/2 c. carrots, cut into strips
- 1 clove garlic, minced
- 1/2 c. dry white wine
- 3/4 pound red snapper fillet
- 1 large tomato, chopped
- 2 T pitted ripe olives, chopped
- 2 T crumbled low-fat feta or low-fat ricotta cheese
Directions
In a large skillet, heat olive oil over medium heat.
Add onion, red pepper, carrots and garlic. Sauté mixture for 10 minutes.
Add wine and bring to a boil.
Push vegetables to the side of the pan.
Arrange fillets in a single layer in center of skillet. Cover and cook for 5 minutes.
Add tomato and olives.
Top with cheese. Cover and cook for 3 minutes or until fish is firm but moist (reaches a minimum internal temperature of 145°F).
Transfer fish to serving platter. Garnish with vegetables and pan juices.
Check out our other main dish recipes.
Amount per serving: 423 calories, 39 g protein, 19 g fat, 70 mg cholesterol, 16 g carbohydrates, 3.8 g fiber, and 438 mg sodium.