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Seared Snapper Provençale

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.

Cooking Light JULY 2006

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

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.

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
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Seared Snapper Provençale recipe

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