Fish Fillets With Tomatoes And Black Olives

Recipe Ingredients

1 tablespoon	15ml	Olive oil
1 tablespoon	15ml	Onion - chopped (small)
10		Greek olives - pitted, chopped
2		Plum tomatoes - chopped
2 tablespoons	30ml	Capers
2		Garlic cloves - pressed
1/2 cup	118ml	Dry red wine
1		Dried hot red pepper flakes - (optional)
4 tablespoons	60ml	Butter
2 lbs	908g / 32oz	Red snapper fillets

Recipe Instructions

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.

This recipe yields 4 servings.

Carbohydrates: 4.5 grams

Net Carbs: 3.5 grams

Fiber: 1 grams

Protein: 32 grams

Fat: 18 grams

Calories: 333

Description:

"The lusty flavors of classic Italian puttanesca sauce -- tomatoes, capers, black olives -- have a wonderful affinity for firm-fleshed fish such as red snapper, sea bass, or even catfish."

Source:
Atkins Cookbook at http://atkinscenter.com

Rating

Average rating:

Unrated, please add a rating

Submit your rating:

• 1
• 2
• 3
• 4
• 5
• 6
• 7
• 8
• 9
• 10

Click a star to rate this recipe.