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You gotta try this! Red Snapper with tomato/olive sauce
My husband made this for me tonight and it is to die for...probably the best low carb recipe I've ever had!!! And this is coming from someone who isn't crazy about fish!! hehe 
Recipe By :
Serving Size : 2 Preparation Time
20
Categories : 5-10G Low Carb Seafood Fish Round
Seafood Fish-Snapper-Mullet
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 tbsp olive oil
1/2 sm onion -- chopped
1 cl garlic -- minced
5 Greek olives -- black, pit and chop
3/4 cup chopped tomatoes
2 tbsp capers
1/4 cup dry red wine
1 pinch red pepper flakes -- optional
2 tbsp butter
1 1/2 lb red snapper -- fillets 750g
The lusty flavors of classic Italian puttanesca sauce, tomatoes, capers, black olives have a wonderful affinity for firm-fleshed red snapper. Serve with Wax Beans with Garlic-Tarragon Vinaigrette
Heat the oil in a large skillet over medium heat until hot but not smoking. Add the onion, garlic, and olives. Cook, stirring occasionally, for 3 minutes, or until the onion is transparent. Add the tomatoes, capers, wine, and red pepper flakes, if using. Bring to a boil, lower the heat, and simmer for 5 minutes.
Meanwhile, heat the butter in another large skillet over medium heat until the foam subsides. Cook the snapper for 2 minutes on each side, or until lightly browned. Transfer the snapper to the tomato mixture in the skillet, cover, and cook over medium heat for 3 minutes, or until the snapper just flakes. Serve immediately. Serves 2
Recipe By :
Serving Size : 2 Preparation Time
20Categories : 5-10G Low Carb Seafood Fish Round
Seafood Fish-Snapper-Mullet
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 tbsp olive oil
1/2 sm onion -- chopped
1 cl garlic -- minced
5 Greek olives -- black, pit and chop
3/4 cup chopped tomatoes
2 tbsp capers
1/4 cup dry red wine
1 pinch red pepper flakes -- optional
2 tbsp butter
1 1/2 lb red snapper -- fillets 750g
The lusty flavors of classic Italian puttanesca sauce, tomatoes, capers, black olives have a wonderful affinity for firm-fleshed red snapper. Serve with Wax Beans with Garlic-Tarragon Vinaigrette
Heat the oil in a large skillet over medium heat until hot but not smoking. Add the onion, garlic, and olives. Cook, stirring occasionally, for 3 minutes, or until the onion is transparent. Add the tomatoes, capers, wine, and red pepper flakes, if using. Bring to a boil, lower the heat, and simmer for 5 minutes.
Meanwhile, heat the butter in another large skillet over medium heat until the foam subsides. Cook the snapper for 2 minutes on each side, or until lightly browned. Transfer the snapper to the tomato mixture in the skillet, cover, and cook over medium heat for 3 minutes, or until the snapper just flakes. Serve immediately. Serves 2
