Tender flaky snapper gets a tasty top treatment of tomatoes and green peppers with just 1 teensy-weensy gram of fat.
Snapper with Sautéed Tomato-Pepper Sauce
- Prep Time 20 min
- Total 20 min
- Ingredients 7
- Servings 4
Ingredients
- 1 lb red snapper, cod or other medium-firm fish fillets (1/2 inch thick)
- 1 large tomato, chopped (1 cup)
- 1 small green bell pepper, chopped (1/2 cup)
- 1 small onion, sliced
- 2 tablespoons finely chopped fresh cilantro or parsley
- 1/4 teaspoon salt
- 1/4 cup dry white wine or Progresso™ chicken broth (from 32-oz carton)
Make With
Progresso Broth
Instructions
-
Step1If fish fillets are large, cut into 4 serving pieces. Heat 10-inch nonstick skillet over medium heat.
-
Step2Arrange fish, skin sides down, in single layer in skillet. Cook uncovered 4 to 6 minutes, turning once, until fish flakes easily with fork. Transfer fish to warm platter; keep warm.
-
Step3In same skillet, cook remaining ingredients except wine over medium heat 3 to 5 minutes, stirring frequently, until bell pepper and onion are crisp-tender. Stir in wine; cook about 1 minute or until hot. Spoon tomato mixture over fish.
Nutrition
150
Calories
1 1/2g
Total Fat
22g
Protein
5g
Total Carbohydrate
2g
Sugars
Nutrition Facts
Serving Size: 1 Serving
- Calories
- 150
- Calories from Fat
- 15
- Total Fat
- 1 1/2g
- 2%
- Saturated Fat
- 0g
- 0%
- Trans Fat
- 0g
- Cholesterol
- 60mg
- 20%
- Sodium
- 250mg
- 10%
- Potassium
- 500mg
- 14%
- Total Carbohydrate
- 5g
- 2%
- Dietary Fiber
- 1g
- 5%
- Sugars
- 2g
- Protein
- 22g
% Daily Value*:
- Vitamin A
- 10%
- 10%
- Vitamin C
- 20%
- 20%
- Calcium
- 2%
- 2%
- Iron
- 4%
- 4%
Exchanges:
0 Starch; 0 Fruit; 0 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 1 Vegetable; 3 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 1/2 Fat;Carbohydrate Choice
1/2Tips from the
Pillsbury Kitchens
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