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Creole Red Snapper

Source: © EatingWell Magazine
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Active Time:  20 Minutes
Total Time:  20 Minutes
  Makes 4 servings
Club Med I is the world's largest sailboat, over 600 feet of luxury, designed to take guests to the islands of their fantasies. At lunchtime the kitchen offers specialties from the local cuisine. The following red snapper recipe was presented near the Carribean Island of Barbados.
4 tablespoons vegetable oil
1/2 cup finely chopped onion
1/2 cup finely chopped green bell pepper
1/2 cup chopped scallions
2-1/2 teaspoons finely chopped garlic
1 cup chopped tomatoes, fresh or canned with juice
1 lemon, peeled, seeded, and chopped
16 small pitted whole olives
Pinch of saffron
4 red snapper fillets, skin on
Juice of 1/2 lemon
Fresh dill, for garnish (optional)
Put the vegetable oil in a sauté pan. Over medium heat sauté the onion, pepper, and scallions until the pepper loses its raw green color, about 5 minutes.

Add the garlic and sauté for 1 minute.

Add the tomatoes and cook for another minute.

Add the lemon, olives, and saffron, crushing the saffron between your fingers before you add it, in order to bring out the flavor. Stir and cook for 5 minutes.

Put the fish fillets, flesh side down, into the pan. Cook for 3 minutes.

Turn fish over carefully, using a spatula or two, and sprinkle with lemon juice, salt and pepper, to taste.

Cover and continue to cook until desired doneness, approximately 3 more minutes.

Carefully remove from the pan, and garnish with fresh dill if desired.

Recipe reprinted by permission of Doubleday. All rights reserved.
Date Added: 01/01/2008
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Nutrition Facts per Serving
Yield:   Makes 4 servings
Calories: 392
Fat. Total: 18g
Fiber: 2g
Carbohydrates, Total: 10g
Sodium: 260mg
% Cal. from Fat: 41%
Cholesterol: 81mg
Protein: 46g
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