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Mediterranean-Style Snapper

Makes: 4 servings
Start to Finish 15 mins
Mediterranean-Style Snapper
Ingredients
  • 8  small  cloves garlic
  • 1/2 6 1/2 ounce jar  oil-packed dried tomato halves with herbs (1/3 cup)
  • 1/2  cup  pitted mixed green olives
  • 4 5 - 6  ounces  red snapper fillets or other firm-flesh white fish
  • 1/4  cup  crumbled feta cheese
  •  Fresh oregano leaves (optional)
  •  Pepperoncini (optional)
Directions

1. Peel garlic cloves. With side of wide knife smash garlic. For cooking oil, drain 1 tablespoon oil from dried tomatoes; heat the oil in extra-large skillet. Add tomatoes, olives, and garlic to hot oil. Cook 2 to 3 minutes, until garlic is golden. Use slotted spoon to remove tomato-olive mixture. Reserve oil in skillet to cook fish. Set aside tomato-olive mixture.

2. Rinse and pat dry fish. Season with salt and pepper. Cook fish, skin side down, in hot oil 4 to 6 minutes for each 1/2 inch thickness of fish or until skin is golden and crisp and fish flakes easily when tested with a fork, turning once halfway through cooking. Remove skin, if desired.

3. To serve, top fish with tomato-olive mixture, cheese, and, if desired, fresh oregano and pepperoncini. Makes 4 servings.

Nutrition Facts (Mediterranean-Style Snapper)
  • Servings Per Recipe 4,
  • cal. (kcal) 245,
  • Fat, total (g) 9,
  • chol. (mg) 61,
  • sat. fat (g) 3,
  • carb. (g) 8,
  • Monosaturated fat (g) 4,
  • Polyunsaturated fat (g) 1,
  • fiber (g) 1,
  • pro. (g) 32,
  • vit. A (IU) 534,
  • vit. C (mg) 28,
  • Thiamin (mg) 0,
  • Riboflavin (mg) 0,
  • Niacin (mg) 1,
  • Pyridoxine (Vit. B6) (mg) 1,
  • Folate (g) 16,
  • Cobalamin (Vit. B12) (g) 5,
  • sodium (mg) 808,
  • Potassium (mg) 996,
  • calcium (mg) 131,
  • iron (mg) 1,
  • Percent Daily Values are based on a 2,000 calorie diet

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