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Grecian Snapper Recipe Low Carb



Servings: 6


Vegetable cooking spray

1 teaspoon olive oil

1 cup chopped onion

1 clove garlic, minced

3 medium tomatoes, peeled, seeded, and chopped

1/4 cup dry white wine

1 teaspoon dried oregano

1/4 teaspoon salt

1/8 teaspoon pepper

6 (4-ounce) snapper fillets

2 ounces feta cheese, crumbled

2 tablespoons chopped fresh parsley

1 tablespoon chopped ripe olives

Lemon twists (optional)

Fresh parsley sprigs (optional)


Nutrition Facts



4 Very Lean Meat

1 Vegetable


Calories 206

Fat 5.3g

Cholesterol 62mg

Sodium 288mg

Carbohydrate 6.3g

Fiber 1.5g

Protein 32.2g

Cooking Methods

  1. Coat a large nonstick skillet with cooking spray; add olive oil, and place over medium heat until hot. Add onion and garlic; saute until under. Stir in tomato and next 4 ingredients. Bring to a boil; reduce heat, and simmer, uncovered, 20 minutes.

  2. Rinse fillets with cold water, and pat dry. Place in a 13- x 9- x 2-inch baking dish coated with cooking spray; spoon tomato mixture over fillets. Bake, uncovered, at 350 degrees for 15 minutes or until fish flakes easily when tested with a fork.

  3. Sprinkle cheese, parsley, and olives over fillets, and serve immediately. If desired, garnish with lemon twists and parsley.


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