Atkins Fish Recipes

Ingredients:

1/4 cup olive oil
1 medium onion, chopped
2 garlic cloves, pressed
1 cup canned chopped tomatoes with liquid
1/2 of a 4-oz can chopped green chiles, drained, patted dry
2 tbsp chopped fresh cilantro, plus extra
for garnish
2 lb red snapper fillets
2 tbsp capers, drained
6 stuffed green olives, sliced

Instructions:

Heat oven to 400 degrees. Heat oil in a large nonstick skillet over medium
heat. Cook onion 5 minutes, until softened. Add garlic and cook 1 minute
more. Stir in tomatoes, chiles, and cilantro. Cook 10 minutes, until
mixture thickens slightly.

Arrange snapper fillets in a 9- by 13-inch baking dish. Sprinkle with salt
and pepper. Spoon sauce evenly over fish. Top with olives and capers.
Cover with foil.

Bake 20 minutes, just until fish is cooked through. Garnish with chopped
cilantro.

This recipe yields 4 servings.

Carbohydrates: 7.5 grams
Net Carbs: 6 grams
Fiber: 1.5 grams
Protein: 48 grams
Fat: 17.5 grams
Calories: 385

Description:
"This famous dish from coastal Mexico has a light, delicate flavor. Though
snapper is classic, any white firm-fleshed fish may be substituted."
Source:
"Atkins Cookbook at http://atkinscenter.com"
S(Formatted for MC6):
"06-03-2003 by Joe Comiskey - Mad's Recipe Emporium"

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Per Serving (excluding unknown items): 133 Calories; 14g Fat (90.2%
calories from fat); trace Protein; 3g Carbohydrate; 1g Dietary Fiber; 0mg
Cholesterol; 40mg Sodium. Exchanges: 1/2 Vegetable; 2 1/2 Fat; 0 Other
Carbohydrates.


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

Preparation Time: 0:00

Servings: 4