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 |
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 |