Keto Red Snapper with Tomatoes and Olives Recipe

5.8g
Net Atkins Count ^TM

Prep Time: 0 Minutes
Style:American
Cook Time: 35 Minutes
Phase: Phase 1
Difficulty: Difficult

* Any adjustments made to the serving values will only update the ingredients of that recipe and not change the directions.

35.8g

Protein

14.6g

Fat

1.1g

Fiber

320cal

Calories

INGREDIENTS

Cut the Kalamata olives in half lengthwise; set aside. Cut the cherry tomatoes in half; set aside. Finely chop the garlic cloves; set aside. Peel the onion cut only HALF of the onion into ¼-inch diced pieces; set aside.
Heat 1 tablespoon olive oil in a large sauté pan over medium-high heat. When the oil is hot, add the onion and the olives. Cook, stirring occasionally, 3 minutes, or until the onion is translucent.
Add the tomatoes, capers, garlic, red cooking wine and the red chili flakes. Bring the mixture to a boil and reduce the heat to medium. Cover and simmer for 5 minutes.
Meanwhile, pat dry the red snapper with paper towels. Season each fillet with ¼ teaspoon each of salt and pepper. Heat another large sauté pan with the butter over medium-high heat. Add the fillets and cook for 2 minutes on each side until lightly browned.
Transfer the fish to the tomato mixture, cover again and cook for 3 to 4 minutes, just until the fish is cooked through.
Place a red snapper fillet on each of two plates. Spoon the tomato mixture over the fish and enjoy.

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