1 Red snapper (1 1/2 lb), boned-and filleted with skin on
1/4 teaspoon salt
1/8 teaspoon cayenne
1 teaspoon olive oil
1/2 cup diced red onion
2 cloves garlic, minced
1/2 cup chopped very ripe tomatoes
1/4 cup 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 mixture. Cover and cook 6 minutes. Uncover the skillet and remove fillets to a heated serving platter.
Spoon sauce over fillets.
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