Mar

Pan-Roasted Red Snapper

4 6-ounce red snapper fillets
1 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper
1 1/2 tablespoons olive oil

1. Season the snapper fillets with salt and pepper, then drizzle with olive oil.
2. Place a sauté pan large enough to accommodate all the fillets over medium-high heat. Add the snapper and lower the heat to medium. Cook until well-browned on one side, about 3 minutes. Turn the fillets over and cook 1 more minute.

Serving Size: 1 6-ounce fillet

Number of Servings: 4

Calories 215
Carbohydrate 0 g
Fat 7 g
Fiber 0 g
Protein 35 g
Saturated Fat 1 g
Sodium 579 mg

*skip the kosher salt and substitute a salt substitute or your favorite seasonings to decrease sodium content.