Seared Snapper Provençale

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.

Yield:

4 servings (serving size: 1 fillet and about 3/4 cup tomato mixture)

Recipe from

Nutritional 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

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

Preparation

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

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.

Note:

David Bonom,

July 2006