Directions:
- Heat a large nonstick skillet over medium high heat and coat with olive oil.
- Score the snapper skins in a 1-inch crosshatch with a sharp knife. Season both sides of snapper with salt and pepper. Cook skin side down 4 or 5 minutes until skin is crisp. Turn fillets and cook on reverse side 3 minutes or until fillets are firm and flesh is opaque. Transfer fillets to a warm, shallow serving dish. Return pan to heat and reduce heat to medium. Add extra-virgin oil and garlic to the pan and saute garlic 2 minutes. Add wine and reduce by half, 2 minutes. Add tomatoes, capers and parsley and simmer a minute or 2 more. Pour sauce over fish and serve.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 149.32 Kcal (625 kJ) | ||
| Calories from fat | 70.27 Kcal | ||
| % Daily Value* | |||
| Total Fat | 7.81g | 12% | |
|---|---|---|---|
| Cholesterol | 10.48mg | 3% | |
| Sodium | 203.01mg | 8% | |
| Potassium | 208.54mg | 4% | |
| Total Carbs | 3.34g | 1% | |
| Sugars | 0.93g | 4% | |
| Dietary Fiber | 0.35g | 1% | |
| Protein | 6.4g | 13% | |
| Vitamin C | 7.8mg | 13% | |
| Iron | 0.4mg | 2% | |
| Calcium | 26.9mg | 3% | |
| Amount Per 100 g | |||
| Calories | 130.95 Kcal (548 kJ) | ||
| Calories from fat | 61.63 Kcal | ||
| % Daily Value* | |||
| Total Fat | 6.85g | 12% | |
|---|---|---|---|
| Cholesterol | 9.19mg | 3% | |
| Sodium | 178.05mg | 8% | |
| Potassium | 182.9mg | 4% | |
| Total Carbs | 2.93g | 1% | |
| Sugars | 0.82g | 4% | |
| Dietary Fiber | 0.31g | 1% | |
| Protein | 5.61g | 13% | |
| Vitamin C | 6.8mg | 13% | |
| Iron | 0.3mg | 2% | |
| Calcium | 23.6mg | 3% | |
* 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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