Broiled Red Snapper with Tomatoes, Olives & Garlic
- 1 of 4 Heat broiler. Coat broiler pan with nonstick cooking spray. Adjust the rack so broiler pan is 4 inches from heat source.
- 2 of 4 In a small bowl, combine tomato, olives, garlic, olive oil, 1/8 teaspoon of the salt and 1/8 teaspoon of the pepper. Set aside.
- 3 of 4 Season fish with the remaining salt and pepper. Place skin side down on the prepared broiler pan. Broil for 5 minutes. Spoon the tomato mixture over the top of the fillets and broil for an additional 3 to 4 minutes, until tomatoes start to brown slightly. Place lemon slice on top of each fillet and broil for an additional minute.
- 4 of 4 Garnish with chopped parsley and serve.
Servings Per Recipe: 4
Per Serving: 7 g Fat, total, 5 g carb., 1 g sat. fat, 63 mg chol., 1 g fiber, 426 mg sodium, 34 g pro., 224 kcal cal.