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Rosemary Pepper Cheese Blog

Snapper with Sun-dried Tomatoes

After much deliberation this is what became of my snapper tonight! I'm quite happy with the results as they were happily consumed by all. I found a recipe online by David Bonom. I liked h sound of it but I really wanted to reduce the fat and calories. Thanks to David for the inspiration! :)

Snapper with Sun-dried Tomatoes

4-6 oz snapper fillets

1/3 c Sun-dried tomatoes in oil

1/2 c onion sliced

6 cloves garlic minced

2 tsp balsamic vinegar

1 tsp parsley dried or 1/4 c fresh

1/2 orange juice

1 tsp orange zest

1 tsp S

1/4 ts P

Preheat oven to 375 degrees. Pour the oil from the sun dried tomatoes into an oven safe pan. Add onion and cook over medium heat until soft (3-4 minutes). Stir and add garlic. Cook for an additional minute. Stir again and add the remaining ingredients. Cook for 3-4 minutes. Stir. Remove all from the pan into a small bowl to keep it warm, and cover.

As I used a cast iron skillet, it's oiled from the mixture we just made. If you find your pan dry, you may need to spray or add a tad more oil. Salt and pepper both sides of the fish, and add the fish to the pan with the skin side up. Brown for 3 minutes. Turn the fish over and place the pan in the oven to finish cooking for approx 10 minutes. Check fish for flakiness to see if done. Fish should be firm and white.

To serve, plate a portion of fish with the skin down, and add a scoop of tomato mixture on top. As shown above this meal was under 300 calories and was DELISH! The asparagus was steamed with a bit of lemon juice.


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