RED SNAPPER RED

      Title: RED SNAPPER RED
  Categories: Miamiherald, Fish, Diabetic
       Yield: 2 Servings
  
       1    Red snapper(1 1/2 lb); boned
            -and filleted with skin on
     1/4 ts Salt
     1/8 ts Cayenne
       1 ts Olive oil
     1/2 c  Diced red onion
       2 cl Garlic; minced
     1/2 c  Chopped very ripe tomatoes
     1/4 c  Red wine
  
   Sprinkle the red snapper fillets with salt and cayenne. In a 9-inch
   heavy, nonstick skillet, heat olive oil. Add the onions and cook for
   about 2 minutes while stirring. Add the minced garlic, stir. Add the
   tomatoes and red wine.  Cook at high heat until about to boil. Turn
   the heat down to a simmer. Place fillets, skin side down, on the
   tomato and onion mixture. Cover and cook 6 minutes. Uncover the
   skillet and remove fillets to a heated serving platter. Spoon sauce
   over fillets.
   
   Per serving: 322 cal; 53g pro, 6g carb, 6g fat (17%),
        95 mg chol, 435mg sodium Exchanges: .9 veg, 5.6 meat, .5 fat
   
   Source: Miami Herald, 1/25/96 formatted by Lisa Crawford
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