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Red Snapper With Vermouth
Red pepper and peas add color and interest to a wine sauce touched with the merest hint of cinnamon.
Ingredients
1 teaspoon olive oil
1 green onion, chopped
¼ cup (30 g) sliced red bell pepper
1 garlic clove, minced
¼ teaspoon ground cinnamon
¾ cup (180 ml) dry vermouth
½ cup (70 g) frozen petite peas
1 pound (450 g) red snapper fillets
Details
Serves: 4
Method
In a medium nonstick skillet, heat oil and sauté green onion, bell pepper, garlic, and cinnamon. Add vermouth and peas. Rinse fillets and pat dry. Place in pan. Spoon mixture over fillets. Cover and cook 5 minutes. Remove lid, spoon sauce over fish, and cook another 5 minutes. Serve with sauce.
Each serving contains:- Cal.212, Cal. from Fat 25, Protein 24g, Carb.9g, Total Fiber 1g, Total Fat 3g, Sat. Fat 0g, Chol.42mg, Sodium 98mg
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