Keto Fish Fillets with Tomatoes and Black Olives
4.6g
Net Carbs
47.6g
Protein
21.8g
Fat
1.9g
Fiber
438
Calories
Ingredients:
- 10 each Black Olives
- 2 tablespoons drained Capers
- 1 tablespoon Light Olive Oil
- 4 fluid ounces Red Table Wine
- 4 tablespoons Unsalted Butter Stick
- 1 small Onion
- 2 plum tomatoes Red Tomatoes
- 2 pounds Snapper (Fish) (Mixed Species)
- 1 teaspoon Garlic
- 1/8 teaspoon Crushed Red Pepper Flakes
Directions:
- Dice the onion and pit and slice the olives lenthwise. Heat oil in a large skillet over medium heat until very hot. Add the onion and olives. Cook, stirring occasionally, 3 minutes, or until onion is transparent.
- Add tomatoes, capers, garlic, wine, and red pepper flakes, if using. Bring to a boil; reduce heat, and simmer 5 minutes.
- Meanwhile, melt butter in another large skillet over medium heat. Cook snapper (in batches, if necessary) 2 minutes per side or until lightly browned.
- Transfer snapper fillets to tomato mixture in the skillet, cover, and cook over medium heat 3 to 4 minutes, just until fish is cooked through. Serve immediately.
Note: Haddock is a good replacement for snapper if it is not available in your area.
