Recipe - Red Snapper Red

1 Red snapper(1 One half lb); boned
and filleted with skin on
One fourth teaspoon Salt
1/8 teaspoon Cayenne
1 teaspoon Olive oil
One half cup Diced red onion
2 cl Garlic; minced
One half cup Chopped very ripe tomatoes
One fourth cup Red wine

Sprinkle the red snapper fillets with salt and cayenne. In a 9inch 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 tomato and onion mixture.
Cover and cook 6 minutes. Uncover the skillet and remove fillets to a
heated serving platter. Spoon sauce over fillets.

Per serving: 322 cal; 53g pro, 6g carb, 6g fat (17%),
95 mg chol, 435mg sodium Exchanges: .9 veg, 5.6 meat, .5 fat

Source: Miami Herald, 1/25/96 formatted by Lisa Crawford
Posted to MMRecipes Digest V3 #259

Date: 21 Sep 96 21:28:36 EDT

From: "Lisabeth Crawford (Pooh)" 104105.1416@CompuServe.COM