Title: Red Snapper Red
Categories: Miamiherald, Fish, Diabetic
Yield: 2 Servings
1 Red snapper(1 1/2 lb); boned
-and filleted with skin on
1/4 ts Salt
1/8 ts Cayenne
1 ts Olive oil
1/2 c Diced red onion
2 cl Garlic; minced
1/2 c Chopped very ripe tomatoes
1/4 c Red wine
Sprinkle the red snapper fillets with salt and
cayenne. In a 9-inch 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.
