Ingredients

– serves 4:

• 2 tablespoons olive oil
• 1 medium onion, chopped
• 1/2 cup chopped red pepper
• 1/2 cup carrots, cut in strips
• 1 clove garlic, minced
• 1/2 cup dry white wine
• 3/4 lb. red snapper fillet
• 1 large tomato, chopped
• 2 tablespoons pitted ripe olives, chopped
• 2 tablespoons crumbled feta cheese or low-fat ricotta cheese

Directions

• In a large skillet, heat olive oil over medium heat.
  
• Add onion, red pepper, carrot, and garlic; sautŽ 10 minutes.
  
• Add wine and bring to boil.
  
• Push vegetables to one side of the pan.
  
• Arrange fillets in a single layer in center of skillet. Cover; cook for 5 minutes.
  
• Add tomato and olives. Top with cheese.
  
• Cover; cook 3 minutes, or until fish is firm but moist.
  
• Transfer fish to serving platter; garnish with vegetables and pan juices. 

Nutrition Facts

Serving size: 3 ounces red snapper with 1/4 cup vegetables

Calories: 193

Carbohydrate: 3 grams

Protein: 22 grams

Fat: 11 grams

Daily Servings According to Diabetes Food Guide Pyramid:

Vegetables: 1

Meat: 1/2

Fat: 1 1/2

Source: Recipe and Meal Planner Guide: ndep.nih.gov