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| 1 | Red snapper(1 1/2 lb); boned and filleted with skin on |
| 1/4 Teelöffel | salt |
| 1/8 Teelöffel | cayenne pepper |
| 1 Teelöffel | olive oil |
| 1/2 Tasse | red onion diced |
| 20 Milliliter | Garlic minced |
| 1/2 Tasse | Chopped very ripe tomatoes |
| 1/4 Tasse | red wine |
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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%), 95 mg chol, 435mg sodium Exchanges: .9 veg, 5.6 meat, .5 fat
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