Prep 10 mins
Cook 20 mins
From Taste of Home. Posted for ZWT - Greece
- 4.92 ml lemon pepper seasoning
- 2.46 ml garlic powder
- 2.46 ml dried thyme
- 0.59 ml cayenne pepper
- 4 red snapper fillets (6 ounces each)
- 9.85 ml olive oil, divided
- 1 medium sweet red pepper, julienned
- 3 green onions, chopped
- 1 garlic clove, minced
- 411.06 g can diced tomatoes, undrained
- 118.29 ml pimento stuffed olive, chopped
- 59.14 ml ripe olives, chopped
- 59.14 ml fresh chives, minced
- Combine the lemon pepper seasoning, garlic powder, thyme and cayenne; rub over fillets. In a large nonstick skillet coated with cooking spray, cook fillets in 1 teaspoon oil over medium heat for 4-5 minutes on each side or until fish flakes easily with a fork. Remove and keep warm.
- In the same pan, saute the red pepper, onions and garlic in remaining oil until crisp-tender. Stir in tomatoes. Bring to a boil. Reduce heat; simmer, uncovered, for 3 minutes or until liquid has evaporated. Serve over snapper. Sprinkle with olives and chives.
This recipe was delicious!!! I did not have chopped tomatoes, just crushed tomatoes and it was still wonderful! Thanks for sharing this healthy way to cook my fresh snapper from the Gulf of Mexico!!!
Keeper recipe for sure! I cut the recipe down for one, and it still worked out wonderfully. The combination of flavors is perfect.....no need to add salt to the fish at all with the olives in the topping! This was a great dinner! Thanks for sharing. Made for photo tag.
A very impressive and flavorful fish dish. Served with a feta salad and toasted rice for a very delicious meal that I definitely will make again.