Creole Red Snapper

Yield: 4 servings

Exchanges per serving:
3 Very Lean Meat
1 Vegetable

Per serving:
Calories 173
Carbohydrate 6.9g
Protein 24.3g
Fat 5.0g
Cholesterol 42mg
Fiber 1.1g
Sodium 243mg


1 tablespoon olive oil
¼ cup chopped onion
¼ cup chopped green pepper
1 clove garlic, minced
1 14 ½-ounce can no-salt-added whole tomatoes, undrained and chopped
2 teaspoons low-sodium Worcestershire sauce
2 teaspoons red wine vinegar
½ teaspoon dried basil
¼ teaspoon salt
¼ teaspoon freshly ground pepper
Dash of hot sauce
4 4-ounce red snapper fillets
Fresh basil sprigs (optional)


1. Heat oil in a large nonstick skillet over medium-high heat until hot. Add onion, green pepper, and garlic; sauté until tender.

2. Add tomato and next 6 ingredients. Bring to a boil; add fillets, spooning tomato mixture over fish.

3. Reduce heat; cover and simmer 12 minutes or until fish flakes easily when tested with a fork. Garnish with basil sprigs, if desired.


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