Directions:
- Combine the lemon-pepper, garlic powder, thyme and cayenne; rub over fillets. In a large nonstick skillet coated with cooking spray, cook fillets in 1 teaspoon oil over medium heat for 4-5 minutes on each side or until fish flakes easily with a fork. Remove and keep warm.
- In the same pan, saute the red pepper and onions in remaining oil until crisp-tender. Add garlic; cook 1 minute longer. Stir in tomatoes. Bring to a boil. Reduce heat; simmer, uncovered, for 3 minutes or until liquid has evaporated. Serve with snapper. Sprinkle with olives and chives. Yield: 4 servings.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 328.88 Kcal (1377 kJ) | ||
| Calories from fat | 91.42 Kcal | ||
| % Daily Value* | |||
| Total Fat | 10.16g | 16% | |
|---|---|---|---|
| Cholesterol | 95.45mg | 32% | |
| Sodium | 630.62mg | 26% | |
| Potassium | 1081.42mg | 23% | |
| Total Carbs | 5.66g | 2% | |
| Sugars | 1.93g | 8% | |
| Dietary Fiber | 1g | 4% | |
| Protein | 50.2g | 100% | |
| Vitamin C | 28.9mg | 48% | |
| Iron | 0.6mg | 3% | |
| Calcium | 123mg | 12% | |
| Amount Per 100 g | |||
| Calories | 111.59 Kcal (467 kJ) | ||
| Calories from fat | 31.02 Kcal | ||
| % Daily Value* | |||
| Total Fat | 3.45g | 16% | |
|---|---|---|---|
| Cholesterol | 32.38mg | 32% | |
| Sodium | 213.96mg | 26% | |
| Potassium | 366.92mg | 23% | |
| Total Carbs | 1.92g | 2% | |
| Sugars | 0.66g | 8% | |
| Dietary Fiber | 0.34g | 4% | |
| Protein | 17.03g | 100% | |
| Vitamin C | 9.8mg | 48% | |
| Iron | 0.2mg | 3% | |
| Calcium | 41.7mg | 12% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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