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Lower Carb: Snapper With Warm Kalamata Olive Salsa

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Lower Carb: Snapper With Warm Kalamata Olive Salsa Recipe
Nutrition Facts*
Serving Size
14 Recipe
Servings Per Recipe
4
Amount Per Serving
Calories
319
Calories from Fat
108
% Daily Value
Total Fat
12g
18%
Saturated Fat
1g
5%
Trans Fat
0g
Cholesterol
63mg
21%
Sodium
561mg
23%
Total Carbohydrates
16g
5%
Dietary Fiber
4g
16%
Sugars
6g
Protein
38g
Calcium
68mg
7%

Number of servings: 4

Calories per serving: 319

Preparation time: 20 min

Total time: 20 min

Ingredients

Recipe for Mixed Green Salad

1 12 lb red snapper fillets

Nonstick cooking spray

3 tbsp lemon juice, divided

1 tbsp water

12 tsp salt-free Mrs. Dash† Lemon Pepper Seasoning Blend

1 tbsp olive oil

6 green onions, sliced, tops included

2 tomatoes, chopped

20 Kalamata olives, pitted, sliced in half

1 tbsp capers, drained

1 tsp oregano

12 cup chopped fresh parsley

Directions

Preheat oven to 350°F.

1. Prepare Mixed Green Salad recipe according to directions.

2. Spray a 9 x 13 baking dish with nonstick cooking spray. Place red snapper fillets in the dish. Top with 1 tbsp lemon juice, water, and salt-free seasoning. Cover with foil and bake 15 to 18 minutes or until fish flakes easily with a fork.

3. Spray a large skillet with nonstick cooking spray. Place the skillet over medium-high heat and add olive oil. When oil is hot, add onions and sauté 1 minute.

4. Add tomatoes, remaining 2 tbsp lemon juice, olives, capers, oregano, and parsley. Reduce heat to low and cook 2 to 3 minutes.

5. Top fillets with warm olive salsa and serve with mixed green salad.

Makes 4 servings.

†Other brands listed are the trademarks of their respective owners and are not trademarks of Merck Sharp & Dohme Corp., a subsidiary of Merck & Co., Inc.
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