Three words describe this dependable weeknight dish: quick, easy, and delicious. This tangy salsa complements the sweet, mild flavor of the red snapper. If red snapper is unavailable, use halibut or sea bass. Serve the fish over a bed of rice tossed with garlic, green onions, and, if desired, fresh herbs.
Ingredients
- 1½ teaspoons extra-virgin olive oil
- 4 (6-ounce) snapper fillets
- ¼ teaspoon black pepper
- Cooking spray
- 2 tablespoons crumbled reduced-fat feta cheese
Warm Italian-Style Salsa
- 1 tablespoon extra-virgin olive oil
- 1½ cups grape tomatoes, halved
- 2 tablespoons fresh oregano leaves
- 2 tablespoons drained capers
- 1 medium garlic clove, minced
- ¼ teaspoon crushed red pepper (optional)
- 2 tablespoons water
- ¼ teaspoon salt
How to Make It
- Prepare Warm Italian-Style Salsa. Cover and keep warm.
- Heat oil in a large nonstick skillet over medium-high heat. Sprinkle fillets with pepper; coat with cooking spray. Add fillets to pan. Cook 5 minutes on each side or until fillets flake easily when tested with a fork.
- Place 1 fillet on each of 4 serving plates; top evenly with Warm Italian-Style Salsa. Sprinkle evenly with cheese. Warm Italian-Style Salsa
- Heat a large nonstick skillet over medium-high heat; add oil. Add tomatoes, next 3 ingredients, and red pepper, if desired.
- Sauté 1 to 2 minutes or until tomato begins to soften. Stir in water and salt.
| Nutrition Facts |
Serving Size 1 |
Nutritional Value Per Serving | Calories 240 kcal Calories from Fat: 73.8 kcal |
|
% Daily Value*
|
| Total Fat 8.2 g 23% |
Saturated Fat 1.6 g 8% |
Trans Fat 0.0 g |
Sodium 392 mg 7% |
carbohydrates 3.2 g 2% |
Dietary Fiber 1 g 3% |
Protein 36.4 g 73% |
* Above mentioned %DVs (Percent Daily Values) are based on 2,000 calorie food intake.
DVs (Daily values) may be vary depending upon individuals daily calorie needs. Above nutritional values are estimates and should only be used as a guide for approximation. They are not allfoodchef.com recommendations. Calculations are based on average weight of 194 lbs. and ages of 19 to 50 years. |