---------- Recipe via Meal-Master (tm) v8.03
       Title: Red Snapper Red
  Categories: Miamiherald, Fish, Diabetic
       Yield: 2 Servings
       1    Red snapper (1 1/2 lb); boned
            -and filleted with skin on
     1/4 ts Salt
     1/8 ts Cayenne
       1 ts Olive oil
     1/2 c  Diced red onion
       2 cl Garlic; minced
     1/2 c  Chopped very ripe tomatoes
     1/4 c  Red wine
   Sprinkle the red snapper fillets with salt and
   cayenne. In a 9-inch heavy, nonstick skillet, heat
   olive oil.  Add the onions and cook for about 2
   minutes while stirring.  Add the minced garlic, stir.
   Add the tomatoes and red wine.  Cook at high heat
   until about to boil. Turn the heat down to a simmer.
   Place fillets, skin side down, on the tomato and onion
   mixture.  Cover and cook 6 minutes. Uncover the
   skillet and remove fillets to a heated serving
   platter.  Spoon sauce over fillets.
   Per serving: 322 cal; 53g pro, 6g carb, 6g fat (17%),
   95mg chol, 435mg sodium
   Exchanges: .9 veg, 5.6 meat, .5 fat
   Source: Miami Herald, 1/25/96
   formatted by Lisa Crawford