Recipes

Keto Red Snapper with Tomatoes and Olives Recipe

Atkins Keto Red Snapper with Tomatoes and Olives
5.8g
Net Carbs
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

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INGREDIENTS

  • 8 each Kalamata Olives
  • 3 1/2 oz Cherry Tomatoes
  • 1 clove Garlic
  • 0 2/3 tbsp, drained Capers
  • 0 1/2 medium (2-1/2" dia) Onions
  • 1 tbsp Sherry, Cooking Wine
  • 0 1/8 tsp Crushed Red Pepper Flakes
  • 1 1/2 tsp Unsalted Butter Stick
  • 12 oz Snapper (Fish) (Mixed Species)
  • 0 1/4 tsp Salt
  • 1 tablespoon Olive Oil
  • 0 1/4 tsp Black Pepper

DIRECTIONS

  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. Transfer the fish to the tomato mixture, cover again and cook for 3 to 4 minutes, just until the fish is cooked through.
  6. Place a red snapper fillet on each of two plates. Spoon the tomato mixture over the fish and enjoy.

Cooking Tip

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