NY2ATL's LOW CARB RECIPES
Fish Fillets with Tomato and Black Olives
Snapper Fillets with Tomato and Olives
1 tablespoon olive oil
1 small onion, chopped
10 Greek olives, pitted and chopped
2 plum tomatoes, chopped
2 tablespoons capers
2 garlic cloves, pushed through a press
1/2 cup dry red wine
Pinch of dried hot red pepper flakes (optional)
2 T Butter (or Butter Flavor cooking Spray)
Ingredients:
2 pounds red snapper fillets1 tablespoon olive oil
1 small onion, chopped
10 Greek olives, pitted and chopped
2 plum tomatoes, chopped
2 tablespoons capers
2 garlic cloves, pushed through a press
1/2 cup dry red wine
Pinch of dried hot red pepper flakes (optional)
2 T Butter (or Butter Flavor cooking Spray)
Directions:
Heat oil in a large skillet over medium heat until very hot. Add onion and olives. Cook, stirring occasionally, 3 minutes, or until onion is transparent. Add tomatoes, capers, garlic, wine, and red pepper flakes, if using. Bring to a boil; reduce heat, and simmer 5 minutes.Meanwhile, melt butter in another large skillet over medium heat. Cook snapper (in batches, if necessary) 2 minutes per side or until lightly browned. Transfer snapper fillets to tomato mixture in the skillet, cover, and cook over medium heat 3 to 4 minutes, just until fish is cooked through. Serve immediately. Serves 4.
