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Quick Caribbean Red Snapper Recipe

Caribbean Red Snapper

2 tablespoons olive oil
1 medium onion, chopped
1/2 cup chopped red pepper
1/2 cup chopped green pepper
1/4 cup finely chopped jalepeno pepper
1/2 cup carrots, cut in strips
1 clove garlic, minced
1/2 cup dry white wine
3/4 lb. red snapper fillet
1 large tomato, chopped
2 tablespoons pitted ripe olives, chopped
2 tablespoons crumbled feta cheese or low-fat ricotta cheese

In a large skillet, heat olive oil over medium heat. Add onion, peppers, carrot,
and garlic; sauté 10 minutes. Add wine and bring to boil. Push vegetables to one
side of the pan.
Arrange fillets in a single layer in center of skillet. Cover; cook for 5 minutes.
Add tomato and olives. Top with cheese. Cover; cook 3 minutes, or until fish is
firm but moist.
Transfer fish to serving platter; garnish with vegetables and pan juices.
Makes 4 servings.
Calories 193, Carbohydrate 3 g, Protein 22 g, Fat 11 g.

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Content copyright © 2013 by Cindy Kimura. All rights reserved.
This content was written by Cindy Kimura. If you wish to use this content in any manner, you need written permission. Contact Cindy Kimura for details.



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