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Creole Red Snapper

Photo: Oxmoor House
Yield 4 servings (serving size: 1 fillet and 1/4 of tomato mixture)

Ingredients

  • 1 tablespoon olive oil
  • 1/4 cup chopped onion
  • 1/4 cup chopped green bell pepper
  • 1 garlic clove, minced
  • 1 (14 1/2-ounce) can no-salt-added whole tomatoes, undrained and chopped
  • 2 teaspoons low-sodium Worcestershire sauce
  • 2 teaspoons red wine vinegar
  • 1/2 teaspoon dried basil
  • 1/4 teaspoon salt
  • 1/4 teaspoon freshly ground black pepper
  • Dash of hot sauce
  • 4 (6-ounce) red snapper fillets
  • Fresh basil sprigs (optional)

Nutrition Information

  • calories 228
  • caloriesfromfat 0.0 %
  • fat 5.8 g
  • satfat 1 g
  • monofat 0.0 g
  • polyfat 0.0 g
  • protein 36.1 g
  • carbohydrate 6.5 g
  • fiber 1.4 g
  • cholesterol 63 mg
  • iron 0.0 mg
  • sodium 269 mg
  • calcium 0.0 mg

How to Make It

  1. Heat oil in a large nonstick skillet over medium-high heat until hot. Add onion, green bell pepper, and garlic; sauté until tender.

  2. Add tomatoes and next 6 ingredients. Bring to a boil; add fillets, spooning tomato mixture over fish. Reduce heat; cover and simmer 12 minutes or until fish flakes easily when tested with a fork.

  3. Garnish with basil sprigs, if desired, and serve immediately.

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