Diabetes Recipes: Caribbean Red Snapper / Pargo rojo caribeño
This fish can be served on top of vegetables along with whole grain rice and garnished with parsley. Salmon or chicken breast can be used in place of red snapper.
2Tbsp. olive oil
1medium onion, chopped
½cup red pepper, chopped
½cup carrots, cut into strips
1clove garlic, minced
½cup dry white wine
¾pound red snapper fillet
2Tbsp. pitted ripe olives, chopped
2Tbsp. crumbled low-fat feta or low-fat ricotta cheese
- In a large skillet, heat olive oil over medium heat. Add onion, red pepper, carrots, and garlic. Sauté mixture for 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 and cook for 5 minutes.
- Add tomato and olives. Top with cheese. Cover and cook for 3 minutes or until fish is firm but moist.
- Transfer fish to serving platter. Garnish with vegetables and pan juices.
Serving Suggestion: Serve with whole grain rice. ½ cup cooked rice = 1 serving of rice.
Note: Diabetic exchanges are calculated based on the american Diabetes association Exchange System.
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