Tender flaky snapper gets a tasty top treatment of tomatoes and green peppers with just 1 teensy-weensy gram of fat.
lb red snapper, cod or other medium-firm fish fillets (1/2 inch thick)
large tomato, chopped (1 cup)
small green bell pepper, chopped (1/2 cup)
small onion, sliced
tablespoons finely chopped fresh cilantro or parsley
cup dry white wine or Progresso™ chicken broth (from 32-oz carton)
If fish fillets are large, cut into 4 serving pieces. Heat 10-inch nonstick skillet over medium heat.
Arrange fish, skin sides down, in single layer in skillet. Cook uncovered 4 to 6 minutes, turning once, until fish flakes easily with fork. Transfer fish to warm platter; keep warm.
In same skillet, cook remaining ingredients except wine over medium heat 3 to 5 minutes, stirring frequently, until bell pepper and onion are crisp-tender. Stir in wine; cook about 1 minute or until hot. Spoon tomato mixture over fish.
Fish is a lean protein source that supplies amino acids that give structure to the body in skin, cell membranes and muscles.
NUTRITION INFORMATION PER SERVING
Serving Size: 1 Serving
- Calories from Fat
% Daily Value
- Total Fat
- 1 1/2g
- 1 1/2%
- (Saturated Fat
- Trans Fat
- Total Carbohydrate
- (Dietary Fiber
% Daily Value*:
- Vitamin A
- Vitamin C
Exchanges:0 Starch; 0 Fruit; 0 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 1 Vegetable; 3 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 1/2 Fat;
*Percent Daily Values are based on a 2,000 calorie diet.