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Seared Snapper Provençale

Yield 4 servings (serving size: 1 fillet and about 3/4 cup tomato mixture)
Most types of flaky white fish will work in this recipe. Serve with orzo pasta tossed with a bit of extravirgin olive oil, grated Parmesan cheese, and chopped fresh basil.

Ingredients

  • 2 cups grape tomatoes, halved
  • 1/2 cup chopped bottled roasted red bell peppers
  • 1/4 cup kalamata olives, pitted and coarsely chopped
  • 3 tablespoons chopped fresh basil
  • 2 tablespoons chopped shallots
  • 1 tablespoon balsamic vinegar
  • 2 teaspoons extravirgin olive oil
  • 1/4 teaspoon salt, divided
  • Cooking spray
  • 4 (6-ounce) red snapper fillets
  • 1/4 teaspoon black pepper

Nutrition Information

  • calories 260
  • caloriesfromfat 30 %
  • fat 8.6 g
  • satfat 1.3 g
  • monofat 5 g
  • polyfat 1.6 g
  • protein 36.4 g
  • carbohydrate 7.4 g
  • fiber 1.4 g
  • cholesterol 63 mg
  • iron 1 mg
  • sodium 743 mg
  • calcium 77 mg

How to Make It

  1. Combine first 7 ingredients in a bowl; sprinkle with 1/8 teaspoon salt. Toss well.

  2. Heat a large nonstick skillet over medium-high heat. Coat pan with cooking spray. Sprinkle fish with remaining 1/8 teaspoon salt and pepper. Add fish to pan; cook 4 minutes on each side or until fish flakes easily when tested with a fork or until desired degree of doneness. Serve with tomato mixture.