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
More From Cooking Light
Nutritional Information
Amount per serving
- Calories: 260
- Calories from fat: 30%
- Fat: 8.6g
- Saturated fat: 1.3g
- Monounsaturated fat: 5g
- Polyunsaturated fat: 1.6g
- Protein: 36.4g
- Carbohydrate: 7.4g
- Fiber: 1.4g
- Cholesterol: 63mg
- Iron: 1mg
- Sodium: 743mg
- Calcium: 77mg
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.
Seared Snapper Provençale Recipe at a Glance
- COURSE: Main Dishes
- CUISINE: French
- MAIN INGREDIENT: Fish
- DIETARY CONSIDERATION: Low Carbohydrate
- OCCASION: Autumn, Spring, Summer, Winter
- PUBLICATION: Cooking Light
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