Title: Red Snapper Red
Categories: Fish Diabetic
Yield: 2 Servings

1		Red snapper(1 1/2 lb); boned and filleted with skin on
1/4	ts	Salt
1/8	ts	Cayenne
1	ts	Olive oil
1/2	c	Diced red onion
2	cl	Garlic; minced
1/2	c	Chopped very ripe tomatoes
1/4	c	Red wine

Sprinkle the red snapper fillets with salt and cayenne. In a 9-inch heavy, nonstick skillet, heat olive oil. Add the onions and cook for about 2 minutes while stirring. Add the minced garlic, stir. Add the tomatoes and red wine. Cook at high heat until about to boil. Turn the heat down to a simmer. Place fillets, skin side down, on the tomato and onion mixture. Cover and cook 6 minutes. Uncover the skillet and remove fillets to a heated serving platter. Spoon sauce over fillets.

Per serving: 322 cal; 53g pro, 6g carb, 6g fat (17%), 95 mg chol, 435mg sodium Exchanges: .9 veg, 5.6 meat, .5 fat

Source: Miami Herald, 1/25/96 formatted by Lisa Crawford

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