Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

1 Red snapper(1 1/2 lb); boned
-and filleted with skin on
1/4 ts Salt
1/8 ts Cayenne
1 ts Olive oil
1/2 c Diced red onion
2 cl Garlic; minced
1/2 c Chopped very ripe tomatoes
1/4 c Red wine

Sprinkle the red snapper fillets with salt and cayenne. In a 9-inch
heavy, nonstick skillet, heat olive oil. Add the onions and cook for
about 2 minutes while stirring. Add the minced garlic, stir. Add the
tomatoes and red wine. Cook at high heat until about to boil. Turn
the heat down to a simmer. Place fillets, skin side down, on the
tomato and onion mixture. Cover and cook 6 minutes. Uncover the
skillet and remove fillets to a heated serving platter. Spoon sauce
over fillets.

Per serving: 322 cal; 53g pro, 6g carb, 6g fat (17%),
95 mg chol, 435mg sodium Exchanges: .9 veg, 5.6 meat, .5 fat

Source: Miami Herald, 1/25/96 formatted by Lisa Crawford

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