Caribbean Red Snapper

June 10, 2008 - 7:30am

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Caribbean Red Snapper

Adapted from the National Diabetes Education Program, National Institutes of Health, Centers for Disease Control and Prevention, US Department of Health and Human Services

The fish can be served on top of the vegetables along with rice pilaf and garnished with parsley. Salmon or chicken breast can be used in place of red snapper.

Nutrition Facts

Serving Size	3 ounces red snapper with ¼ cup vegetables
Calories	193
Total Fat	11 g
Total Carbohydrate	3 g
Protein	22 g

Servings and Times

Servings

Ingredients and Preparation

Ingredients	Measures
Olive oil	2 tablespoons
Medium onion, chopped	1
Red pepper, chopped	½ cup
Carrots, cut in strips	½ cup
Garlic, minced	1 clove
Dry white wine	½ cup
Red snapper fillet	¾ pound
Large tomato, chopped	1
Pitted ripe olives, chopped	2 tablespoons
Crumbled feta cheese or low-fat ricotta cheese	2 tablespoons

Directions
In a large skillet, heat olive oil over medium heat. Add onion, red pepper, carrot, and garlic. Sauté 10 minutes. Add wine and bring to boil. Push vegetables to one side of the pan.
Arrange fillets in a single layer in center of skillet. Cover. Cook for 5 minutes.
Add tomato and olives. Top with cheese. Cover. Cook for 3 minutes, or until fish is firm but moist.
Transfer fish to serving platter; garnish with vegetables and pan juices.

Daily Servings According to Diabetes Food Guide Pyramid
Serving From Vegetable Group: 1
Serving From Meat Group: ½
Serving From Fat: 1½

Please be aware that this information is provided to supplement the care provided by your physician. It is neither intended nor implied to be a substitute for professional medical advice. CALL YOUR HEALTHCARE PROVIDER IMMEDIATELY IF YOU THINK YOU MAY HAVE A MEDICAL EMERGENCY. Always seek the advice of your physician or other qualified health provider prior to starting any new treatment or with any questions you may have regarding a medical condition.