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    Snapper Provencal


    Source of Recipe


    South Beach Diet Phase 3


    List of Ingredients


    • 1/4 cup extra-virgin olive oil
    • 1 1/2 lbs. fresh red snapper fillets
    • 1/3 cup kalamata olives
    • 2 1/2 Tbsp capers
    • 1 cup canned tomatoes
    • 3 Tbsp chopped shallots
    • 1/2 Tbsp fresh rosemary leaves
    • 1/2 Tbsp minced garlic
    • 1/3 cup white wine


    Instructions


    1. Preheat the oven to 450F. Preheat a large saute pan on high heat for 2-3 min. Pour the oil into the pan, swirling to coat. Add the snapper to the pan and lower the heat to med-hign. Saute the snapper for 6-10 min.,turning once halfway through the cooking time. remove the snapper from the pan when it flakes easily. Gently slide the fillets onto a baking sheet. Place in the oven to keep warm. Combine the olives,capers, tomatoes,and shallots in the pan. Stir in the rosemary and garlic,add the wine,and saute for 5 min. Remove the fillets from the oven,place on a serving platter and pour the vegetable mixture over the top.
    2. 4 servings
 

 

 

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