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[Obesity Discussion]

FISH FILLETS WITH TOMATOES AND BLACK OLIVES

Servings: 4
Prep time: 0:09:00
Bake/Cook time: 0:20:00

Calories: 333
Fat: 18 grams
Protein: 32 grams
Carbohydrates: 4 grams
Fiber: 1 grams
Net Carbs: 3 grams
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)
4 tablespoons butter
2 pounds red snapper fillets
1. 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.
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.

Atkins - Fish Fillets with Tomatoes and Black Olives

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