Atkins Fish Recipes

Ingredients:

1 small red pepper, cut into strips
4 green onions, cut 2" lengthwise
strips
2 tbsp chopped sun-dried tomatoes
4 red snapper fillets - (abt 8 oz ea)
1/2 tsp dried oregano
1/2 tsp dried basil
Salt, to taste
Freshly-ground black pepper, to taste
4 tbsp olive oil

Instructions:

Heat oven to 425 degrees. Cut four 12- by 12-inch squares of aluminum
foil; fold each square in half, then open again. Mix red pepper, green
onions and sun-dried tomatoes in a bowl. Place 1/4 of the vegetable
mixture on one half of each square, leaving a 1/2-inch border.

Season fillets with oregano, basil, salt, and pepper. Place one fillet on
top of each vegetable mound. Drizzle with olive oil. Fold foil over fish.
Seal and crimp edges to make airtight packets. (May be made several
hours ahead to this point)

Transfer packets to a baking sheet. Bake 25 minutes. Open packets
directly on dinner plates.

This recipe yields 4 servings.

Carbohydrates: 3 grams
Net Carbs: 2 grams
Fiber: 1 grams
Protein: 40 grams
Fat: 15.5 grams
Calories: 284

Description:
"The French technique of cooking in paper seals in flavor. Aluminum foil
pouches work, too. This is a good choice for dinner parties, because
preparation can be done ahead."
Source:
"Atkins Cookbook at http://atkinscenter.com"
S(Formatted for MC6):
"06-03-2003 by Joe Comiskey - Mad's Recipe Emporium"

- - - - - - - - - - - - - - - - - - -

Per Serving (excluding unknown items): 138 Calories; 14g Fat (86.0%
calories from fat); 1g Protein; 4g Carbohydrate; 1g Dietary Fiber; 0mg
Cholesterol; 38mg Sodium. Exchanges: 0 Grain(Starch); 0 Lean Meat; 1/2
Vegetable; 2 1/2 Fat.


Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0

Preparation Time: 0:00

Servings: 4