Ingredients
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1 teaspoon lemon pepper seasoning
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1/2 teaspoon garlic powder
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1/2 teaspoon dried thyme
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1/8 teaspoon cayenne pepper
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4 red snapper fillets (6 ounces each)
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2 teaspoons olive oil, divided
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1/2 medium sweet red pepper, julienned
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3 green onions, chopped
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1 (14 1/2 ounce) can diced tomatoes, undrained
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1/2 cup pimento stuffed olive, chopped
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1/4 cup ripe olives, chopped
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1/4 cup fresh chives, minced
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1 garlic clove, minced
Instructions
- Combine the lemon pepper seasoning, garlic powder, thyme and cayenne; rub over fillets. In a large nonstick skillet coated with cooking spray, cook fillets in 1 teaspoon oil over medium heat for 4-5 minutes on each side or until fish flakes easily with a fork. Remove and keep warm.
- In the same pan, saute the red pepper, onions and garlic in remaining oil until crisp-tender. Stir in tomatoes. Bring to a boil. Reduce heat; simmer, uncovered, for 3 minutes or until liquid has evaporated. Serve over snapper. Sprinkle with olives and chives.