Keto Red Snapper with Tomatoes and Olives
5.8g
Net Carbs
35.8g
Protein
14.6g
Fat
1.1g
Fiber
319
Calories
Ingredients:
- 3 1/2 Cherry Tomatoes
- 1/8 teaspoon Crushed Red Pepper Flakes
- 1/4 teaspoon Black Pepper
- 8 each Kalamata Olives
- 2/3 tablespoon drained Capers
- 1 1/2 teaspoons Unsalted Butter Stick
- 12 ounces Snapper (Fish) (Mixed Species)
- 1 tablespoon Olive Oil
- 1/2 medium (2-1/2" diameter) Onions
- 1 tablespoon Sherry, Cooking Wine
- 1/4 teaspoon Salt
- 1 clove Garlic
Directions:
- 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.
