LOW CARBOHYDRATE MAIN COURSES
CARIBBEAN RED SNAPPER
3g total carbs; 11g fat
All Fat and Carb Values Are Approximate.

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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.

• 2 tablespoons olive oil
  
• 1 medium onion, chopped
  
• 1/2 cup chopped red pepper
  
• 1/2 cup carrots, cut in strips
  
• 1 clove garlic, minced
  
• 1/2 cup dry white wine
  
• 3/4 pound red snapper fillet
  
• 1 large tomato, chopped
  
• 2 tablespoons pitted ripe olives, chopped
  
• 2 tablespoons crumbled feta cheese or low-fat ricotta cheese

• 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 3 minutes, or until fish is firm but moist.
  
  
• Transfer fish to serving platter; garnish with vegetables and pan juices.
  
  
• Serves 4.

Per serving: (3 ounces with 1/4 cup vegetables) 193 Calories; 3g Carbohydrates; 11g Fat; 22g Protein.
All Fat and Carb Values Are Approximate.

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